PREPARING THE SHRIMP
Heat a skillet with the olive oil. Sauté the shrimp with the garlic until they turn pink. Add the parsley and salt, and cook for a few more seconds. Place the shrimp on a plate and let them cool.

PREPARING THE EGGS
Place the eggs in a pot and cover with water. Bring to a boil, then lower the heat and cook for 10 minutes. Remove the eggs from the water and let them cool. When they are warm, tap the wider end (where the air pocket is) to make peeling easier.

Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, mustard, garlic powder, and salt. Mash the yolks until you have a smooth paste. Add the chives and mix well.

Using a piping bag, fill the egg whites with the yolk mixture. Top each egg half with a shrimp and serve. If not serving immediately, refrigerate until ready to serve.