Crabmeat Deviled Eggs

• 12 hard-boiled eggs, shelled and cut in half lengthwise
• 3 tablespoons mayonnaise (not that Miracle Whip stuff)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper or 1/8 teaspoon fresh ground white pepper
• 1/8 - 1/4 teaspoon hot sauce (Tabasco)
• 1/2 lb lump crabmeat, picked over for shells and cartilage
• 1 tablespoon chopped fresh chives or 1 tablespoon chopped green onion
• 1 ounce black caviar, such as beluga, osetra, sevruga or 1 ounce red salmon roe
• paprika, for sprinkling

1. Remove the egg yolks from the whites and put in a medium-size mixing bowl.
2. Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
3. Stir with a fork to mix.
4. Add the crabmeat and stir gently to mix.
5. Spoon equal amounts of the mixture unto the egg white halves.
6. Chill the eggs for 2 hours before serving.
7. To serve, garnish with caviar, if desired.
8. Sprinkle with paprika.

eggs, mayonnaise, lemon juice, salt, fresh ground black pepper, hot sauce, lump crabmeat, fresh chives, black caviar, paprika

Taken from www.food.com/recipe/crabmeat-deviled-eggs-158334 (may not work)