Slice eggs in half lengthwise, carefully remove yolks and set whites aside. Press yolks through a fine mesh sieve into a small bowl.
In another small bowl, combine mayonnaise, shrimp, Remoulade Sauce, scallions, parsley, lemon juice and zest, salt and cayenne pepper and mix well. Add egg yolks and stir until well combined.
Transfer egg mixture to a piping bag and pipe the filling into the well of each egg white.
