Hard boil the eggs by placing them in a saucepan covered with cold water. Bring to a boil, remove from heat, cover, and sit for 12 minutes. Transfer to an ice bath, then peel and chop.

In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

Fold the chopped eggs and diced celery into the mayonnaise mixture until well combined. Refrigerate until ready to use.

Slice the ends off the red bell pepper, remove the core, and cut into thin, slightly curved strips. Prepare the olive eyes by pushing a toothpick securely into the bottom of each olive.

Use a serrated knife to slice the croissants horizontally, leaving a small hinge attached at the back.

Spoon a generous amount of egg salad into the center of each croissant, allowing it to slightly peek out the front.

Tuck three red bell pepper strips into each side of the filling to act as crab legs. Insert two olive toothpicks into the top crust of each croissant for the eyes.

Serve immediately on a fun platter and enjoy!