Ingredients

1. 12 large eggs
2. 1 tablespoon pure olive oil
3. 2/3 pound medium shrimp, shelled and deveined
4. Salt and freshly ground pepper
5. 1/2 cup mayonnaise
6. 1/4 cup finely diced red radishes (about 4 large)
7. 2 tablespoons minced parsley
8. 2 teaspoons capers, chopped
9. 1 medium shallot, minced
10. 1 garlic clove, minced 

Directions

1. Put the eggs in a large saucepan and cover with cold water. Bring to a boil over moderate heat, then simmer the eggs over low heat for 10 minutes; drain. Transfer the eggs to a large bowl of ice water to chill thoroughly, then peel. Cut the eggs in half lengthwise. Put the yolks in a bowl and mash lightly with a fork. Set the whites on a platter.
2. Heat the olive oil in a large skillet. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring, until opaque, about 3 minutes. Transfer the shrimp to a work surface and cut 12 of them in half lengthwise. Cut the remaining shrimp into 1/3-inch dice.
3. Add the diced shrimp to the egg yolks. Add the mayonnaise, radishes, parsley, capers, shallot and garlic, season with salt and pepper and stir to blend. Mound a rounded tablespoon of the filling in each egg-white half and top with a shrimp half. Serve at room temperature or chilled.

Make Ahead

The filling and cooked egg whites can be refrigerated overnight. Stuff the eggs just before serving.