Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and letting sit for 10 minutes. Cool in ice water.

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

Add crab meat, mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper to the yolks. Mix until smooth and creamy.

Spoon or pipe the crab mixture back into the egg white halves.

Sprinkle with paprika and garnish with fresh parsley.