Hard boil the eggs: Place eggs in a single layer in a saucepan and cover with 1 inch of water. Bring to a boil, then remove from heat. Cover and let stand for 12 minutes, then drain and run under cold water until cool enough to handle.

Peel the eggs and halve lengthwise. Remove the yolks to a mixing bowl and mash with a fork.

Make the filling by mixing the yolks with mayonnaise, mustard, hot sauce, 1 teaspoon of the smoked paprika, 1/2 teaspoon cayenne, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and sugar (if using) until smooth. Chill until ready to use.

In a small bowl, mix together the remaining 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Pat the shrimp dry and toss with the spice mixture.

Heat the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 minutes per side until slightly blackened. Transfer to a plate to cool completely.

Pipe or spoon the chilled filling into the egg white halves. Top each one with a shrimp, jalapeño slice, and a sprinkle of fresh chives.

Arrange deviled eggs on a platter and serve immediately with lemon wedges for squeezing over the top.