Deviled Eggs With Crab Meat

• 6 hard-cooked eggs, peeled
• 4 tablespoons mayonnaise or 4 tablespoons salad dressing
• 2 tablespoons finely chopped celery
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh parsley, finely chopped
• 1/8 teaspoon oregano
• 1/8 teaspoon onion powder
• 3 drops Worcestershire sauce
• salt and pepper
• 1 (6 ounce) can salad crabmeat, drained

1. Cut eggs in half, lengthwise.
2. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, worcestershire sauce, salt and pepper.
3. Add crab meat and mix well.
4. Refill whites with your mixture or store, covered, in your refrigerator. Use within 3 days.
5. VARIATION: Use finly chopped imitation crab meat, salmon or tuna instead of crab meat.
6. GARNISH SUGGESTIONS: Slice of radish, sprig of fresh dill or a slice of stuffed olive.
7. TIP: This recipe can easily be doubled -.

eggs, mayonnaise, celery, mustard, fresh parsley, oregano, onion powder, worcestershire sauce, salt, salad crabmeat

Taken from www.food.com/recipe/deviled-eggs-with-crab-meat-403775 (may not work)