Shrimp and Chive Deviled Eggs

In a large saucepan, bring eggs and water to cover by 1 inch to a rolling boil over medium-high heat. Immediately remove from heat. Cover and let stand for 12 minutes. Drain, and place eggs in ice water. Let stand in ice water until cool enough to handle, about 5 minutes.

Peel eggs; cut each egg in half lengthwise. Remove yolks from eggs, and place in a medium bowl; mash with a fork. Set aside egg whites. Stir in mayonnaise, chives, parsley, Worcestershire, salt, Old Bay, and pepper. Stir in chopped shrimp. Place yolk mixture into a piping bag with 1/2-inch opening and pipe into egg whites. Cover and refrigerate until chilled, about 1 hour. Garnish with chives, shrimp, and Old Bay, if desired.