Deviled Eggs with Crab and Dijonaise

Everything becomes more elegant with a side of crab. You can just get a can of crabmeat for this recipe, and no one will even know the difference. The recipe gives you a light deviled egg that you can enjoy in the summertime.Recipe yields 2 dozen.

Ingredients

• 12 Hard-Cooked Eggs
• 1 Can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1/4 Cup Mayonnaise
• 2 Tablespoon Sweet Pickle Relish
• 1 Tablespoon Dijon mustard
• 2 Tablespoon Seafood Seasoning
• 1/4 Teaspoon Pepper

Directions

• Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving.