Crabmeat Stuffed Eggs

1/2 C Cooked crabmeat
6 Hard-cooked eggs
1/2 stalk Celery, finely chopped
1 tbsp Mayonnaise
1/4 tsp Chopped garlic
1/4 tsp Chopped parsley

1 pn Salt
Fresh ground pepper to taste
1 tsp Dry mustard
Hot pepper sauce to taste

1. Shred crabmeat; discard any shells or cartilage. Peel eggs and cut them in half lengthwise. Remove yolks and mash them thoroughly in a medium bowl; set whites aside.
2. Add remaining ingredients and mix well. Stuff each egg white half with filling. Cover and refrigerate until well chilled before serving.

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