Appetizer - Chesapeake Deviled Eggs

Chesapeake Deviled Eggs

12 eggs
water dash salt
1/4 cup mayonnaise
1 tsp hot spicy pickle relish
1 tsp. pickle juice
1/2 lb. cooked crab meat
1 tsp. garlic, minced
dash salt
1/2 tsp. black pepper
1/2 tsp. old Bay seasoning
sprinkled Old Bay seasoning

Place the eggs in a pan, cover with water and add a dash of salt. Bring the water to a boil and lower the heat to a simmer and simmer for 1o minutes. Run cold water over the eggs to lower the temperature gradually. Let the eggs sit in the cold water for a few minutes. Then peel off the shells, cut the eggs in half and remove the yokes. Put the yokes in a bowl and break them up, add mayonnaise, hot pickle relish, pickle juice, crab meat, garlic, salt, pepper and Old Bay seasoning. Mix well and add the mixture back into the egg whites ( shell ). Sprinkle with a little Old Bay seasoning and put in the refrigerator to chill. Makes 24 egg halves.