Start by gently placing 6 large eggs in a medium pot, covering them with cold water by about an inch. Bring the water to a boil over medium heat, then immediately turn off the heat. Cover the pot with a lid and let the eggs sit for 15-20 minutes.

Once the eggs are cooked, transfer them to a bowl of ice water for 5 minutes to cool. Carefully peel the eggs, slice them in half lengthwise, and place the yolks in a mixing bowl.

In the bowl with the yolks, add 1/4 cup of mayonnaise, 1 teaspoon of yellow mustard, 1/4 teaspoon of garlic powder, 1 teaspoon of Old Bay seasoning, 1 teaspoon of lemon juice, and a pinch of salt. Mash the ingredients together with a fork until the mixture is creamy and smooth.

Gently fold in 1/2 cup of lump crab meat into the yolk mixture, taking care not to break up the crab too much.

Using a spoon or a piping bag, carefully fill each egg white half with the crab filling, ensuring each one is heaped generously. Finish with a sprinkle of freshly chopped dill.