Crabby Deviled Eggs With Tarragon Gremolata

Place eggs in a pot of salted water, and bring to a boil. Turn off heat, and allow the eggs to sit for 7–8 minutes.

While eggs are cooking, prepare the filling and gremolata.

For the gremolata, combine lemon zest, chopped tarragon, and garlic in a small bowl. Set aside.

Remove the eggs from the stove, pour out the hot water, and immediately submerge in an ice bath.

Peel, and halve the eggs lengthwise. Remove the egg yolks, and mash only half of them with the mayo. Discard or snack on the rest.

Add crabmeat to the yolk and mayonnaise mix and season with Old Bay seasoning and mustard powder. Taste and add salt and pepper if needed.

Spoon the mix into the egg halves, and top each with about a ½ teaspoon gremolata. Serve cold.