Boil the Large Egg (2) in plenty of water for 10 minutes. Then drain the eggs and let them cool down fully in the fridge.
Peel the eggs and slice them in half.
Remove the yolks and transfer them to a small cup together with the Mayonnaise (1 tablespoon), Fresh Parsley (1 tablespoon), Old Bay® Seasoning (to taste), Salt (to taste), and Ground Black Pepper (to taste).
Mash the yolks well into a very creamy puree. Check the seasoning and add extra mayo, pepper or Old Bay seasoning to taste if necessary. Then place the yolk mixture in the fridge for now.
Melt half of the Unsalted Butter (1 teaspoon) a small non-stick pan over medium heat and then add the Shrimp (4).
Quickly bake the shrimp on both sides for a minute until pink. Then add the Buffalo Sauce (1 tablespoon) and the rest of the Unsalted Butter (1 teaspoon).
Take the shrimp off the heat and stir them for a minute until the shrimp is well coated with the sauce.
Fill the eggs evenly with the yolk mixture. Then top with a shrimp. Sprinkle with extra Old Bay seasoning and Fresh Chives (to taste).