Place the eggs in a pot of salted water, and bring to a boil. Reduce heat, and boil the eggs for 8-10 minutes.

While the eggs are cooking, prepare the filling:

In a saute pan, melt the butter, and add the chopped scallions. Saute for a few minutes.

Add the chopped garlic, and crab meat, and cook for a few more minutes.

Remove the eggs from the stove, pour out the hot water, and immediately submerge in ice cold bath, or leave them under cold running water for a few minutes (to help with the peeling).

Peel, and half the eggs lengthwise.

Remove the egg yolks, and mash only half of them (6) with the mayonnaise. Reserve the rest for another use.

Add the yolk and mayonnaise mix to the crab meat, and season with salt, and pepper.

Mix in the tarragon, and a couple pinches of cayenne pepper. Cook for a minute or so, until the mix is warmed up. Taste and adjust the seasoning if needed.

Spoon the mix into the egg halves, and top with more chopped tarragon, and cayenne.

Serve warm, or at room temperature.