In a bowl, mash the yolks. Stir in the mayonnaise, dijon mustard, seasoning mix, red wine vinegar, radishes, minced shrimp, dried onion flakes, and fresh dill. Using a hand mixer, beat until smooth and creamy.
Place the mixture into a ziplock bag. Cut the corner on one of the sides of the bag, pipe the mixture into each of the halved egg whites. Top with one tiny shrimp, and a sprig of dill. Sprinkle paprika on top and enjoy immediately.
Make the filling ahead and store it in the fridge separately from the egg white halves. Then you can fill them right before serving for the best presentation.