Crabmeat Deviled Eggs

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

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.

eggs, crabmeat, mayonnaise, mustard, ground red pepper, parsley

Taken from www.food.com/recipe/crabmeat-deviled-eggs-58809 (may not work)