1 cup cooked salad shrimp (about 6 ounces), thawed if necessary
1/2 cup mayonnaise
3 tablespoons chopped chives
3 tablespoons pickle relish
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
Optional toppings: sliced red bell pepper, chopped fresh parsley leaves, drained capers
Place eggs in saucepot large enough to hold them in single layer. Add enough water to cover. Heat water to boiling over medium-high heat. Immediately remove saucepot from heat; cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with ice and cold water; let stand 10 minutes.
Meanwhile, finely chop 1/2 cup shrimp.
Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in mayonnaise, chives, relish, Dijon, garlic powder, salt, cayenne pepper and chopped shrimp until well combined. Evenly spoon yolk mixture into egg white halves. Cover with plastic wrap and refrigerate up to 1 day in advance. Top deviled eggs with remaining shrimp and toppings, if desired, just before serving.