Crabmeat Deviled Eggs

• Ready In: 50 mins
• Yields: 32 deviled eggs

Ingredients

• 8  eggs
• 1 (6 ounce) can  crabmeat, drained,flaked
• 1⁄4 cup mayonnaise
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon  ground red pepper (cayenne)
• 16  sprigs parsley (optional)

Directions

1. Place eggs in medium saucepan; cover with cold water.
2. Bring to a boil.
3. Reduce heat to low; simmer about 15 minutes.
4. Immediately drain; run cold water over eggs to stop cooking.
5. Peel eggs; cut in half lengthwise.
6. Scoop yolks from 4 eggs into medium bowl.
7. Remove remaining yolks; reserve for another use.
8. Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended.
9. Mound yolk mixture into center of each cooked egg white.
10. Garnish each with parsley sprig (if desired) Cover; refrigerate until serving time.