Crabby Deviled Eggs

This is sort of a late post about left over Easter Eggs. I made this right after Easter and am just now getting through what I need to post and get it on here. My family loves eggs, in any way, shape, or form; I cannot say the same, I loathe eggs but hubby cannot understand why I can prepare them so good if I do not like them. I don't know... probably because since they like them so well, I make egg dishes and snacks for them because I know they will eat it. These crab deviled eggs were no exception; they have a little zip and seafood (my older daughter is a crab freak, so I always keep a can of crabmeat around for her, she loves it on anything especially salad). This is a good recipe and well received by the family. It would make a great snack or appetizer to take to parties, picnics, or potlucks. Very easy to mix up, the majority of the work is peeling the eggs after they are hard boiled.

Crabby Deviled Eggs

12 hard boiled eggs
1/4 cup mayonnaise
1/2 tsp pepper
1 3.5 oz can crab meat, drained
1 tsp paprika
1/2 tsp salt
2 Tbsp prepared mustard
1 Tbsp chives, finely chopped
1/2 tsp parsley flakes
1/2 tsp red pepper flakes (if desired)

Cut eggs in half, scoop out yolks into a bowl. Smash egg yolks. Add mayonnaise, pepper, crab, salt, paprika, mustard, chives, pepper flakes, and parsley and mix well. Refill halved eggs with mounding spoonfuls of egg mixture. Sprinkle paprika on top. Chill.