12 eggs, hard boiled, peeled, and halved lengthwise
8 ounces lump crab meat, divided
1/3 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon sriracha
1 tablespoon capers, minced
2 teaspoons Creole or dijon mustard
2 teaspoons apple cider vinegar
1 small shallot, minced
1 1/2 teaspoons Old Bay seafood seasoning, divided
1 tablespoon fresh parsley, chopped, plus more to top
1 tablespoon fresh chives, chopped, plus more to top
Paprika, to top
Scoop out the yolks from the hard-boiled eggs and place them in a large mixing bowl. Mash the yolks with fork until no large chunks remain.
Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, horseradish, sriracha, capers, mustard, apple cider vinegar, shallot, 1 teaspoon of the Old Bay, parsley, and chives.
Fill the cavity of each egg white half with the crab and yolk mixture. Sprinkle the remaining lump crab meat with 1/2 teaspoon of Old Bay seafood seasoning. Top the filled eggs with the seasoned lump crab meat. Sprinkle with additional parsley, chives, and paprika.
Cover and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.