Creole Crabmeat Deviled Eggs — Robert St. John

Ingredients

• 8 Large Hard-Cooked Eggs, peeled
• 2 Tbl Blue Plate Mayonnaise
• 2 tsp Creole Mustard
• 1 Tbl Lemon Juice, freshly squeezed
• 1/8 tsp Creole Seasoning
• 1/4 tsp Hot Sauce
• 1 Tbl Pimento, very finely chopped and patted dry
• 2 tsp Red Onion, very finely minced
• 1/3 pound Lump Crabmeat, picked thoroughly to remove shells and cartilage
• 2 tsp Chopped Parsley