Crabmeat Deviled Eggs

• 12 large eggs
• 2 tsp. white vinegar
• 6 oz. lump crabmeat
• 1/2 c. mayonnaise
• 1/2 celery rib
• 1 lemon
• 1/2 tsp. Old Bay seasoning

1. In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil.
2. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes.
3. Drain and run eggs under cool water.
4. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
5. Peel eggs and halve lengthwise.
6. Remove yolks and transfer to a medium bowl.
7. Set aside whites on a serving plate.
8. With a fork, break up yolks until fluffy.
9. To yolks, add crabmeat, mayonnaise, celery, zest and juice lemon, and Old Bay seasoning; mix.
10. Fill egg whites.
11. Cover and refrigerate for at least 30 minutes, or until ready to serve.

eggs, white vinegar, lump crabmeat, mayonnaise, celery, lemon, bay seasoning

Taken from www.delish.com/recipefinder/crabmeat-deviled-eggs-recipe-clv0611 (may not work)