Crab Egg Salad

http://www.teaspoonsf.com/2012/02/crab-stuffed-deviled-eggs/

Crab Egg Salad

Adapted from Group Recipes

8 hard boiled eggs, deshelled
1/2 cup finely chopped onion
8 ounce can of crab meat, drained
3/4 cup mayonaisse
2 Tbs. mustard (Dijon is best)
1/2 Tbs. dill
pinch of salt and pepper
dash of paprika

Put the de-shelled eggs into a medium sized bowl. Roughly chop the eggs in the bowl and add in all the ingredients, besides the crab.

Once it is all mixed, gently fold in the crab.

To assemble the sandwich, put about ¼ cup of mixture on a slice of bread. Close the sandwich with another slice of bread. To make “proper” tea sandwiches, trim off the edges and cut in half diagonally.