Recipes

Place the eggs in a large

saucepan or Dutch oven; cover with cold water. Bring to the water to a boil on

high heat. Reduce the heat to low and simmer the eggs for about 15 minutes.

Immediately drain the hot water from the eggs and then run cold water over eggs

to stop the cooking process.

Peel the eggs and cut them in half lengthwise. Scoop the yolks from 4 of the

eggs into a medium bowl. Remove remaining 4 yolks and reserve them for another

use.

Add the crabmeat, mayonnaise, dry mustard and cayenne pepper to the yolks in

the bowl. Mix and mash everything together with a fork until the ingredients

are well blended. Mound the yolk mixture into the center of each cooked egg

white. Garnish each with a parsley sprig and a small sliver of chopped red chili.

Cover, and refrigerate until serving time.