Put the eggs in a saucepan and half fill with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.

When the eggs are cool enough to handle, take them out of the water. Carefully peel off the eggshell.

Put the eggs on a cutting board. Using a sharp knife, cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into a bowl. Put the egg white halves on a serving platter and set aside.

Add the mayonnaise, onions, cumin, lime juice and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste. Add the shrimp and season with salt and pepper.

For each stuffed egg half, sprinkle on paprika and fresh cilantro. Serve immediately.