Place eggs in a medium pot and fill with water until the eggs are covered by about an inch. Set over high heat and bring to a boil. As soon as you reach a rapid boil, remove the pot from heat and cover with a lid. Let sit for 17 minutes. Drain the water and let your eggs cool in the fridge.

When the eggs are cool enough, peel them and slice them in half length-wise. Gently pop the yolks out into a small mixing bowl. Add the mayonnaise, ground mustard, diced crab, and salt, and mix or beat until smooth. 

Gently spoon a generous amount of filling into each egg half, then garnish with extra crab, chives, and a sprinkle of paprika. Enjoy!