Bring water to a boil in a saucepan.

Turn off the heat and add black tea bags or loose black tea.

Steep the tea for 5 minutes.

Gently roll hard-boiled eggs on a counter to create cracks all over their shells.

Do not peel the eggs.

Place the cracked eggs into the tea and simmer for 10 minutes.

Remove the saucepan from the heat and let the eggs cool in the tea.

Refrigerate the eggs in the cooled tea liquid for at least 1 hour.

Drain the eggs and peel them carefully.

Blot the peeled eggs dry.

Cut each egg in half lengthwise.

Scoop out the yolks from the egg halves.

Mash the egg yolks in a bowl.

Mix the mashed yolks with mayonnaise, minced fresh tarragon, flaked crabmeat, and yellow mustard.

Refill the egg halves with the yolk mixture.

Serve chilled.