12 eggs

1/4 cup (60 ml) mayonnaise

2 tablespoons (30 ml) fresh chives, chopped

1 tablespoon (15 ml) fresh tarragon, chopped

1 tablespoon (15 ml) lemon juice

1 can 4 oz (120 g) crab pieces, well drained

Fresh tarragon leaves, for garnish

Salt and pepper

In a large pot, place eggs and cover with cold water. Bring to a boil. When water begins to boil, cover the pot and remove from the heat. Let stand, off the heat, for 10 minutes.

Remove eggs from hot water and place into very cold water to stop cooking. Shell eggs. Cut eggs in half lengthwise and remove yolks. Set aside.

In a bowl with a fork, mash 18 egg yolk halves with mayonnaise, chives, tarragon and lemon juice. Add crab and combine gently. Season with salt and pepper. Keep remaining egg yolks to garnish a salad.

With a spoon, stuff each egg half with crab filling and place in a serving dish. Garnish with tarragon leaves.

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