Cut eggs in half lengthwise and scoop out yolks. Place yolks in a medium bowl.
Mash yolks with forks. Mix in mayonnaise and sour cream until mixture is smooth.
Fold in crab meat, shallot, tarragon, Sriracha sauce, apple cider vinegar, and small pinch of salt.
Mound crab mixture into each egg white half. Refrigerate until ready to serve.