These eggs. Will blow. Your mind. Serve 'em as Easter eggs, brunch eggs, happy hour eggs, we don't care... just as long as you MAKE THEM!

What you need

For the eggs:
12 large eggs
3/4 cup Tessemae's Mayonnaise
1 tablespoon seafood seasoning (we like Old Bay)
2 tablespoons Dijon mustard

For the Crab topping (optional):
8 ounces fresh crab meat, patted dry with paper towel
¼ cup Tessemae's Lemon Garlic
1 teaspoon seafood seasoning (we like Old Bay)
2 tablespoons chopped fresh parsley

What to do

Put the eggs in a large saucepan, cover with cold water by about an inch and then bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.

Once the eggs are cool, peel and halve them. Put the yolks in a bowl and mash. Stir in the Mayonnaise, seafood seasoning and Dijon. Spoon the yolk mixture into the whites.

If making the crab topping, just gently toss the crab with the Lemon Garlic, seafood seasoning and parsley. Pile onto the eggs and serve!

Makes 24