Crab and Tarragon Deviled Eggs

Instructions

1. 1

   In a large pot, place eggs and cover with cold water. Bring to a boil. When water begins to boil, cover the pot and remove from the heat. Let stand, off the heat, for 10 minutes.

2. 2

   Remove eggs from hot water and place into very cold water to stop cooking. Shell eggs. Cut eggs in half lengthwise and remove yolks. Set aside.

3. 3

   In a bowl with a fork, mash 18 egg yolk halves with mayonnaise, chives, tarragon and lemon juice. Add crab and combine gently. Season with salt and pepper. Keep remaining egg yolks to garnish a salad.

4. 4

   With a spoon, stuff each egg half with crab filling and place in a serving dish. Garnish with tarragon leaves.