Step 1

Bring a medium saucepan half filled with salted water to a boil.

Step 2

Add shrimp, cover the pot and cook just until shrimp are pink and opaque all the way through, about 3 minutes.

Step 3

Immediately drain shrimp and cool under cold water. Pat dry.

Step 4

With a small spoon, remove yolks from the eggs and place them in a food processor.

Step 5

Add mayonnaise, sour cream, mustard, salt, cayenne and chopped dill.

Step 6

Process until the mixture is very smooth, stopping frequently to scrape down the sides of the bowl.

Step 7

Spoon yolk mixture into egg halves, filling them until they are just a little more than level with the white (don't mound the mixture in).

Step 8

Top each egg half with a shrimp and a small piece of dill.

Step 9

Place on a platter and serve immediately or cover and chill up to 8 hours.