Crab-Stuffed Deviled Eggs

12 hard-cooked eggs

6 oz. crab meat, flaked

2/3 c. mayonnaise

½ c. finely chopped celery, optional

½ c. chopped slivered almonds, optional

2 T. finely chopped bell pepper

½ t. salt

Directions:

Slice eggs in half lengthwise.

Remove yolks and set whites aside.

In a large bowl, mash yolks.

Stir in the crab, mayonnaise, celery, almonds, green pepper, and salt.

Stuff or pipe into egg whites.

Refrigerate until read to serve.

Yield: 2 dozen