12 hard-cooked eggs
1/2 c. mayonnaise or salad dressing
2 tbsp. finely chopped onion
1 tbsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
1 (7 1/2 oz.) can crabmeat, drained, flaked, and cartilage removed

Cut each egg in half lengthwise. Carefully remove and sieve yolks or mash until smooth. Combine with mayonnaise, onion, mustard, salt, and pepper. Mix well. Add the crab to egg mixture, reserving a few pieces for garnish, if desired. Fill egg whites with yolk mixture. Chill. Garnish each egg half with a tiny sprig of parsley, if desired. Makes 24 appetizers.