Begin by placing fresh eggs in a large pot and covering them with cold water, ensuring the water is at least an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then cover the pot, removing it from the heat. Let the eggs sit, covered, for 12 minutes.

Carefully drain the hot water from the pot and transfer the eggs to a bowl of ice water. Allow them to cool for about 5 minutes until they're easy to handle. Once cool, gently tap each egg on the counter to crack the shell, then peel them under running water.

With the yolks in a mixing bowl, add creamy mayonnaise, tangy Dijon mustard, fresh lemon juice, a sprinkle of Old Bay seasoning, and black pepper. Mash these ingredients together until smooth.

Gently fold in the tender lump crabmeat and finely chopped chives into the yolk mixture, retaining the crab's delicate texture.

Use a spoon or piping bag to fill each egg white half with the crab mixture. Fill each white generously but avoid overstuffing.

Once all the egg white halves are filled, sprinkle each one lightly with paprika and add chopped fresh parsley. Refrigerate for at least 30 minutes before serving.