1 dozen hard-boiled eggs
1 can (6 oz) lum crabmeat, drained
1/2 cup mayo
2 Tbl. finely minced sweet red pepper
1 1/2 Tbl. finely minced onion
2 tsp. prepared mustard
1 1/2 tsp. freshly squeezed lemon juice
1/2 tsp. finely chopped fresh dillweed
1/4 tsp. salt
1/4 tsp. hot pepper sauce
1/8 tsp. ground black pepper

Mash yolks and blend in ingredients making sure the crabmeat breaks into small pieces.
Stuff eggs and garnish with fresh sprigs of dill and bits of sweet red pepper.