Place eggs in a pot, cover with at least an inch of water, and bring to a rolling boil.
Cook for exactly 10 minutes.
Immediately transfer the cooked eggs to an ice water bath for 5 minutes to stop the cooking process.
Carefully peel the eggs, slice them in half lengthwise, and gently scoop the yolks into a mixing bowl.
Arrange the egg whites on a serving plate.
Mash the yolks with a fork until smooth.
Add the mayonnaise, herbal salt, and Tabasco sauce, stirring until the mixture is creamy and fully combined.
Spoon or pipe the yolk filling evenly into the egg white halves. Gently press one cooked shrimp onto the top of each.
Garnish with fresh chopped dill.
Serve immediately or chill for 20 minutes before serving.
Pat your cooked shrimp completely dry with a paper towel before topping. This prevents a watery filling and ensures the shrimp stays put.
