Get a pot with water and bring it up to a boil. While the water comes up to a boil, remove your eggs from the refrigerator so they adjust to room temperature.

Once the water is at a rolling boil, carefully add in the eggs to the water one at a time using a slotted spoon and allow it to boil (uncovered) for about 30 seconds.

Next, lower the heat to low and let it simmer for 10-11 minutes.

While the eggs cook, get a large bowl with ice and water ready.

Once the timer goes off, carefully transfer the eggs into the bowl with the ice water. This will 'shock' the eggs and stop them from continuing to cook.

Once the eggs are cooled, about 2-3 minutes peel the eggs immediately then cut them in half and pop out the egg yolks and place them in a bowl.

I recommend buying the crab claws the same day and having the guy at the grocery store crack the claws for you.

The shell of the claws is very hard. Once the shell is cracked, the meat has to be consumed within 2 hours.

Also, the crab claws bought at the store are already cooked, so no need to boil or bake the claws.

To crack the shell, use a heavy spoon or the dull side of the knife and bang it against the shell.

Once the claws are cracked and the meat is exposed, use a fork to pull out the meat. You will be surprised how much meat each claw has. This is a messy job but fun at the same time.

Add all of the crab meat to a bowl but keep some extra on the side. I recommend adding extra carb meat to the top of the filled deviled egg.

To the bowl with the egg yolks, add the avocado, mustard, the juice of 1 juicy lemon (or two if they are not as juicy), salt, pepper, chopped chives and crab meat.

Mash and stir with a fork to combine. Give it a taste and adjust the seasoning if necessary.

Spoon the filling into each egg white halve then top each egg with a bit more crab meat and chopped chives.

You can keep the deviled eggs in the fridge for up to an hour.

These deviled eggs should be eaten the same day.