Start by placing large eggs in a pot, covering them with water, and bringing it to a rolling boil. Once boiling, remove the pot from the heat, cover it, and let the eggs sit for 12 minutes. Transfer the eggs to a bowl of ice water to cool completely.

Once the eggs are cool, peel them and slice them in half lengthwise. Scoop out the yolks and mash them with a fork. Add mayonnaise, Dijon mustard, hot sauce, smoked paprika, and garlic powder. Stir until smooth and well combined, then refrigerate.

While the filling chills, season your peeled and deveined shrimp with cayenne pepper, dried oregano, and onion powder. Heat olive oil in a skillet over medium-high heat, then sear the shrimp for about 2 minutes on each side until pink and slightly charred. Let them cool.

To assemble, fit a piping bag with the yolk mixture and pipe it into the egg whites. Top each filled egg with a piece of shrimp, a slice of jalapeño, and chopped chives.

Arrange the assembled deviled eggs on a serving platter and serve with lemon wedges.