Begin by placing large eggs in a saucepan and covering them with cold water, about an inch above the eggs. Bring the water to a rolling boil over medium-high heat, then immediately remove from heat. Cover the saucepan with a lid and let the eggs sit for 12 minutes. Afterward, transfer them to a bowl of ice water to cool completely, which helps with peeling.

Once the eggs are cool, gently tap and peel them under running water for easier removal. Carefully slice each egg in half lengthwise, and scoop the yolks into a bowl. Mash the yolks with mayonnaise, Dijon mustard, hot sauce, smoked paprika, cayenne pepper, dried oregano, garlic powder, and onion powder until the mixture becomes smooth and creamy. Chill the filling in the refrigerator.

While the filling chills, prepare the shrimp by combining remaining spices such as smoked paprika, cayenne, garlic powder, and onion powder in a mixing bowl. Pat the peeled and deveined shrimp dry and toss them in the spice mixture, ensuring they are evenly coated.

Heat olive oil in a heavy skillet over medium-high heat until shimmering. Carefully add the seasoned shrimp to the skillet in a single layer, cooking for about 2 minutes until they develop a nice, blackened crust. Flip the shrimp and cook for an additional 2 minutes or until they are opaque and cooked through.

Grab the chilled yolk mixture and use a piping bag or spoon to fill the egg whites generously with the creamy mixture. Place a seared shrimp atop each filled egg half to create the beautiful Cajun shrimp deviled eggs. Garnish each egg with a slice of jalapeño and a sprinkle of freshly chopped chives.

Present your Cajun shrimp deviled eggs on a chilled platter, accompanied by lemon wedges to squeeze over the top. Serve immediately or keep them chilled until it’s time to delight your guests.