Start by placing the eggs in a saucepan, ensuring they’re covered with cold water. Bring the water to a boil, then cover and remove from heat. Let sit covered for 12 minutes, then transfer to ice water.

Once cooled, peel the eggs and slice in half. Scoop yolks into a mixing bowl, add mayo, mustard, hot sauce, and spices; mash until smooth. Chill the mixture for 30 minutes.

Combine remaining spices in a bowl. Pat shrimp dry and toss with spice mixture.

Heat olive oil in a skillet. Sear shrimp for about 2 minutes on each side until opaque. Remove and let cool.

Fill egg halves with yolk mixture. Top each with a shrimp, a slice of jalapeño, and sprinkle chives.

Serve on a platter with lemon wedges for added zing.