Crab-Stuffed Deviled Eggs

Ingredients

• 8 hard-cooked eggs
• 3 tablespoons fat-free mayonnaise
• 2 tablespoons lemon juice
• 4 teaspoons minced fresh tarragon
• 1 tablespoon chopped green onion

• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

How to make it 



• 1

  Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
• 2

  In a bowl, mash reserved yolks. Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne. Add crab; mix well. Stuff or pipe into egg whites. Refrigerate until serving.