12 hard boiled eggs
1 c. (8 oz. can) cooked crab meat, flaked
1 c. finely chopped celery
2 tbsp. finely chopped green peppers
1 tbsp. French salad dressing
1/3 c. dairy sour cream

Boil eggs; slice boiled eggs in half lengthwise. Remove yellow and mash. Combine egg yellow, crabmeat, celery, green peppers, dressing and sour cream; blend well. Fill egg whites. Chill until serving. Makes 24 stuffed eggs.