Ingredients
12 hard-boiled large eggs1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1/2 cup mayonnaise1 green onion, finely chopped1 tablespoon finely chopped celery1 tablespoon finely chopped green pepper2 teaspoons Dijon mustard1 teaspoon minced fresh parsley1/2 teaspoon salt1/8 teaspoon pepper3 dashes hot pepper sauce3 dashes Worcestershire sauceAdditional minced fresh parsley, optional
Preparation
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in next 11 ingredients.
Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.
