Hard boiled eggs, peeled and cut in half length-wise 1/3 pound crab meat, with large chunks for topping Gf mayonnaise, as needed 1-2 Tablespoons fresh chives, finely minced or green onion or herb of choice Lemon juice to taste Salt as needed Fresh ground white pepper
Directions
Preparing hard boiled eggs: Use room temperature eggs. Bring a 2 quart sauté pan of water to a boil. Remove pan from heat and add a generous amount of salt to pan. With a spoon gently lower eggs, one at a time, into water. Roll each egg across pan to opposite side to center yolk.
Return pan to heat and bring it back to a boil. Cook eggs at a moderate boil for 10-12 minutes. When done immediately pour off hot water and fill pan with cold tap water and ice cubes; cooling eggs completely.
Stuffing eggs: Grate egg yolks into a bowl.
Add crab meat to grated egg along with chives or herbs of your choice. Blend in enough mayonnaise to bind mixture.
Spoon filling into egg white shells. Garnish with a large crab pieces and serve.
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