Marbled Eggs with Crabmeat Filling

• 3 cups water
• 4 black tea bags or 1 12 tablespoons loose black tea
• 6 hard-boiled eggs, unpeeled
• 3 tablespoons mayonnaise
• 1 tablespoon fresh tarragon, minced
• 14 cup flaked crabmeat
• 1 teaspoon yellow mustard

1. Bring water to boil, turn off heat, add tea and steep for 5 min.
2. Roll eggs on counter to crack shells all over.
3. Do not peel.
4. Place eggs in tea, simmer 10 min.
5. remove from heat, let eggs cool in tea.
6. Refrigerate eggs in cooled liquid at least 1 hour.
7. Drain eggs, peel and blot dry.
8. Cut in half, scoop out yolks; mash and mix with remaining ingredients.
9. Refill egg halves with yolk mixture.

water, black tea bags, eggs, mayonnaise, fresh tarragon, flaked crabmeat, yellow mustard

Taken from www.food.com/recipe/marbled-eggs-with-crabmeat-filling-35237 (may not work)