6 hard cooked eggs, peeled
3-1/3 tbsp. mayonnaise or salad dressing
1-1/3 tbsp. finely chopped celery
2 tsp. dijon mustard
1 tsp. oregano
1 tsp. onion powder
few drops, worcestershire sauce
salt and pepper to taste
1 can (6-oz) salad crab meat, drained

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, worcestershire sauce, salt and pepper. Add crab meat, mix well. Refill whites with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days.

Submitted by: Shar-in