Deviled Eggs With Crab
4 ounces lump crabmeat
1/2 stick celery, finely chopped
2-3 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
6 hard boiled eggs, peeled, halved, and yolks removed
In a medium-sized mixing bowl combine the crabmeat, celery, sour cream, mayonnaise, Dijon mustard, lemon juice, and chives. Stir until well combined.
Season, to taste, with salt and pepper.
Spoon the crab mixture into the egg halves.
Serve immediately or chilled until ready.