Halve the peeled eggs lengthwise and remove yolks.

Saute your shrimp in a tiny bit of olive oil until pink and allow to cool.

Chop shrimp and mix with egg yolks, mayonnaise, mustard, and seasonings in a medium bowl, stirring until well blended.

Spoon the shrimp mixture into the egg white halves.

Sprinkle with the parsley if desired.

Place the eggs on a serving plate and serve at once or cover and refrigerate for up to two hours before serving.