In medium bowl, stir together mayonnaise, lemon juice and salt, if desired. Add eggs and stir gently until well combined.

Place about 1 cup of the egg mixture in each of 3 small bowls. To first bowl, add crabmeat and pepper. To second bowl, add spinach and onions. To third bowl, add carrots and dill weed. Gently stir each bowl until well combined. Cover and chill to blend flavors.

*To hard-cook, put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water 15 minutes for Large eggs. (12 minutes for Medium and 18 minutes for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at the large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.