• Hard Boil Eggs: Place the eggs in a large pot and cover with water. Bring to a boil, then cover and remove from heat. Let them sit in the hot water for 12 minutes. Transfer to an ice water bath to cool quickly.

Prepare the Filling:

• Peel the eggs and halve them lengthwise. Gently remove the yolks and place them in a mixing bowl.
• Add mayonnaise, Dijon mustard (if using), salt, and pepper to the yolks. Mash and mix until smooth and creamy.
• Fold in the crab meat, being careful to not overmix and keep some texture.

Fill the Egg Whites:

• Spoon or pipe the yolk mixture back into the egg white halves.
• Garnish with a small piece of crab meat on top of each if you have extra.
• Optionally, sprinkle a light dusting of paprika and/or chopped chives for garnish.

Chill and Serve:

• Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld and the filling to set.
• Serve chilled