Creole Crabmeat Deviled Eggs

8 Large Hard-Cooked Eggs, peeled

2 Tbl Blue Plate Mayonnaise

2 tsp Creole Mustard

1 Tbl Lemon Juice, freshly squeezed

1/8 tsp Creole Seasoning

1/4 tsp Hot Sauce

1 Tbl Pimento, very finely chopped and patted dry

2 tsp Red Onion, very finely minced

1/3 pound Lump Crabmeat, picked thoroughly to remove shells and cartilage

2 tsp Chopped Parsley

For the hard-boiled eggs:

Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by two inches. Add one tablespoon of salt to the water. Place the pot on high heat and cook for 20 minutes. Drain the water from the eggs and cover completely with ice water. Peel eggs once they are cool enough to handle. Store covered and refrigerated if they are not going to be used immediately.

Creole Crabmeat Deviled Eggs

Halve the eggs lengthwise. Gently remove the yolks and place them in a small mixing bowl. Reserve the whites.

Use a fork and smash the yolks together with the Blue Plate Mayonnaise, Creole mustard, lemon juice, Creole seasoning, and hot sauce. Once the yolk mixture is smooth, fold in the pimento, red onion and crab meat.

Fill each half of the egg whites with the yolk mixture and garnish each one with the chopped parsley. Cover and refrigerate until ready to serve.

Yield:16 pieces