Start by placing 6 large eggs in a saucepan and covering them with cold water, about 1 inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let it sit for 12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool completely.

Once the eggs are cooled, gently crack the shells and peel them under running water for an easier removal. Slice each egg in half lengthwise and carefully remove the yolks, placing them into a mixing bowl.

In the bowl with the yolks, add 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of hot sauce, and a sprinkle of smoked paprika, cayenne pepper, dried oregano, garlic powder, and onion powder. Mash together until smooth and refrigerate for at least 30 minutes.

While the filling chills, toss 1/2 pound of medium shrimp with remaining spices. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the shrimp for about 2 minutes on each side until slightly blackened. Let cool.

Once the shrimp have cooled and your filling is ready, pipe or spoon the yolk mixture into each egg white. Top each with a seared shrimp and a thin slice of jalapeño and sprinkle with fresh chopped chives.

Arrange the Cajun Shrimp Deviled Eggs on a platter and serve with fresh lemon wedges to squeeze on top.