1/8 teaspoon cayenne or espellette pepper Salt and pepper to taste
Fresh tarragon sprigs for garnish
To cook the eggs, place them in a saucepan and cover with cold water. Bring the water to a boil and reduce the heat to a low simmer. Cook for 9 minutes.
Transfer the eggs to a bowl of ice water. Once the eggs are completely cold, peel off the shells and rinse them.
Cut the eggs in half lengthwise and remove the yolks. Place the egg halves on a platter.
Place the yolks from four eggs in a bowl and mash with a fork. Stir in the mayonnaise, celery, Dijon mustard, lemon juice, tarragon, crab meat, cayenne, salt and pepper.
Spoon or the filling into the egg halves and top with a tarragon sprig.
