Step 1

Sprinkle shrimp with paprika, tossing to coat. Heat oil in large sauté pan over medium heat. Sauté shrimp 3-4 minutes per side or until opaque and a safe internal temperature of 145°F.

Step 2

Chill in refrigerator 20 minutes. When cool, remove tails with sharp paring knife. Refrigerate until ready to use.

Step 3

Slice eggs in half lengthwise and scoop yolks into small mixing bowl. Using fork, mash yolks with mayonnaise, pickle relish, shallot, mustard and salt until mixture is smooth and creamy.

Step 4

Using piping bag fitted with star tip, pipe mixture evenly into egg halves. Top each with whole shrimp. Sprinkle with paprika and chives. Serve, refrigerating any leftovers.