Fill a large pot with water about 1/4 of the way and place on a burner on your stove top. Carefully, place the eggs in a single layer at the bottom of the pot. Next, add more water to the pot so that the eggs are covered by at least 2 inches of water.

Add 1/2 teaspoon of salt to the water to help prevent cracking. Then turn the heat on to medium-high and bring the water to a full rolling boil.

Once the water is boiling, turn the burner off, but don't move the pot. Keep it on the same burner. Let it sit for 15-16 minutes.

In a small skillet, heat the avocado oil over medium heat.

Add in the shallot slices and cook for one minute, then reduce the heat to medium-low.

Cook the shallots for 15 minutes or until crisped.

Transfer the shallots with a slotted spoon to a plate lined with paper towels. (They will crisp up even more as they dry and cool.)

While the shallots are frying, peel the hard boiled eggs and cut them in half lengthwise.

Gently remove the cooked yolks with a spoon and place them in a bowl.

Add in the mayo, vinegar, mustard, and salt. Smash together the mixture with a fork or beat with an electric hand mixer until smooth.

Use a piping bag to fill each egg white half with the yolk mixture.

Gently top each egg with a small spoonful of crab and sprinkle with Old Bay Seasoning.

Top each egg with the crisped shallots and sprinkle more Old Bay Seasoning over top.