Crabmeat Deviled Eggs - cooking recipe

Ingredients

12 hard-boiled eggs, shelled and cut in half lengthwise
3 tablespoons mayonnaise (not that Miracle Whip stuff)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper or 1/8 teaspoon fresh ground white pepper
1/8 - 1/4 teaspoon hot sauce (Tabasco)
1/2 lb lump crabmeat, picked over for shells and cartilage
1 tablespoon chopped fresh chives or 1 tablespoon chopped green onion
1 ounce black caviar, such as beluga, osetra, sevruga or 1 ounce red salmon roe
paprika, for sprinkling

Preparation

Remove the egg yolks from the whites and put in a medium-size mixing bowl.
Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
Stir with a fork to mix.
Add the crabmeat and stir gently to mix.
Spoon equal amounts of the mixture unto the egg white halves.
Chill the eggs for 2 hours before serving.
To serve, garnish with caviar, if desired.
Sprinkle with paprika.