6 hard cooked eggs, peeled
3-1/3 tablespoons mayonnaise or salad dressing
1-1/3 tablespoons finely chopped celery
2 teaspoons dijon mustard
1 teaspoon oregano
1 teaspoon onion powder
few drops, worcestershire sauce
salt and pepper to taste
1 can (6-oz) salad crab meat, drained
Directions:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, celery, mustard, oregano, onion powder, Worcestershire sauce, salt pepper and crab meat.
2. Spoon or pipe the filling back into egg white.
3. Cover and refrigerate at least one hour before serving.