6 large eggs, hard-boiled and peeled
1/4 pound cooked crabmeat, all shell removed
2 tablespoons celery, minced
2 tablespoons mayonnaise
1 tablespoon red onion, minced
1 tablespoon fresh tarragon, chopped
6 teaspoons yellow mustard
1/4 teaspoon mild cayenne pepper sauce
A pinch of freshly ground black pepper
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and add crabmeat, celery, mayonnaise, red onion, tarragon, yellow mustard, cayenne pepper sauce and black pepper. Mix well. Fill egg whites evenly with yolk mixture. Store covered in refrigerator until ready to serve.