In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.

Remove the pot from the heat, cover, and let sit for exactly 14 minutes.

Plunge the eggs into a bowl of ice water to cool for 10 minutes.

Tap the eggs with the back of a spoon gently.

Eggs can sit in water overnight for incredibly easy to peel eggs.

When you're almost ready to serve, peel eggs.

Cut eggs in half, lengthwise.

Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.

Add yolks, mayonnaise, diced tomatoes, olives, vodka, lemon juice, minced celery, horseradish, celery salt, Worcestershire sauce, Tabasco sauce, and salt to the bowl.

Whip with a spoon or fork until yolk mixture is smooth and fluffy.

Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.

Scoop about a teaspoon crab meat into half of the egg white half.

Set the egg white halves on a serving platter and pipe in the filling.

Just before serving, sprinkle the deviled eggs with paprika or old bay, and chives.

Enjoy!