Crab Meat Deviled Eggs with Truffle Oil

I dedicate this recipe to my sister.  She treated me to a wonderful vacation in Sonoma, Napa and San Francisco.  Everywhere we went, if there were deviled eggs she was ordering the deviled eggs. While in San Francisco we were bound and determined to eat Lobster Rolls.  She found a restaurant named Netty’s Crab Shack on Union Street, which served I may add fabulous Lobster Rolls.  I worked for this meal, working by walking  15+ blocks.  We were in China town and decided to walk to Netty’s which was the 2,000 block. The entire walk to Netty’s seemed as though I had to go up the hills to get there. My body ached when I went to bed that night.  The sheets hurt my toes from all of the walking.  We had a blast, and she wanted to order the crab deviled eggs at Netty’s!  So to you my dear sweet sister, these have your name on them!  Enjoy love!
12 boiled eggs – sliced in half and remove yolk, place hard boiled yolk in a bowl
2/3 cup mayonnaise
3 tablespoons of truffle oil
1/3 cup sour cream
¼ cup of chopped sweet pickles which have been well drained
2 tablespoons of chopped fresh tarragon or 1 tablespoon dried tarragon
3 tablespoon chopped green salad onions
salt and pepper to taste

Mix the above ingredients until smooth and creamy

Gently fold in the crab meat

2/3 cup crab meat

Stuff each hard boiled egg white until full and refrigerate; chilled before serving

Enjoy enjoy enjoy, with a wonderful bottle of Preseco!  Oh you are going to have fun!