CRAB-STUFFED DEVILED EGGS WITH TARRAGON

Ingredients

• 12 eggs (room temperature)
• 8 oz. cooked crabmeat
• 1/4 cup homemade mayonnaise
• 2 tbsp. fresh chives, minced
• 2 tbsp. fresh tarragon, minced
• 2 tbsp. fresh lemon juice
• Sea salt and freshly ground black pepper

Preparation

1. Place all the eggs in a saucepan filled with cold water and bring to a boil.
2. Turn off the heat as soon as the water boils and let the eggs gently cook, covered, for 10 to 12 minutes.
3. Immerse the eggs in cold water to stop the cooking, and peel the eggs when they are cool enough to handle.
4. Cut the eggs in half lengthwise. Remove the egg yolks and place the yolks in a bowl. (Keep the whites somewhere safe for now)
5. Mash the egg yolks with the mayonnaise.
6. Add the crab meat, chive, tarragon, and lemon juice. Season to taste and stir gently to combine.
7. Fill each egg white with the filling and garnish with tarragon leaves if desired.