Step 1: Hard boil the eggs. Place eggs in a single layer in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain and transfer eggs to an ice bath for 5 minutes to cool completely.
Step 2: Peel the cooled eggs and carefully slice each egg in half lengthwise. Gently scoop out the yolks into a medium bowl, placing the egg white halves on a serving platter.
Step 3: Mash the egg yolks thoroughly with a fork until smooth. Add the mayonnaise, Dijon mustard, hot sauce, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and optional sugar. Mix until well combined and creamy. Taste and adjust seasonings if needed.
Step 4: In a small bowl, toss the peeled and deveined shrimp with the remaining 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Step 5: Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and let cool slightly.
Step 6: Spoon or pipe the egg yolk mixture back into the egg white halves. Top each deviled egg with one piece of cooked Cajun shrimp.
Step 7: Garnish with thinly sliced jalapeño and fresh chopped chives. Serve immediately with lemon wedges on the side.