12 hard cooked eggs
1 c. (18 oz. can) drained crab meat, flaked
8 slices crumbled, cooked bacon
1 c. finely chopped celery
2 tbsp. finely chopped green pepper
1 tbsp. French salad dressing mix
1/3 c. dairy sour cream

Slice eggs in half lengthwise; remove yolks and mash. Combine yolks, crab meat, celery, green pepper, salad dressing; mix in sour cream. Blending well. Stir until well mixed. Re-fill egg whites. Chill until serving time.

Can add 16 slices of crumbled, cooked bacon to the yolk mixture of basic recipe, or add 2 (3 oz.) cans deviled ham to the yolk mixture of basic recipe.

Makes 24.