Bring a large pot of water to a boil and carefully lower in the eggs with a large spoon. Cook for 12 minutes. Transfer the eggs to an ice bath and let cool completely. Peel the eggs under cool running water and then slice each in half.

Remove the yolks and place in a large bowl. Add the mayo, tomato paste, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery seed, and a pinch of salt and pepper. Mash with a fork until completely smooth. You can also do this in a food processor if you want it really smooth. Transfer the mixture to a pastry bag, fitted with a small star tip.

Place the Old Bay seasoning into a small shallow dish. Dip each egg half, cut side down, into the seasoning to fully coat and then place on a platter. Fill the center of each egg with the yolk mixture. Top each with a pickle round, a piece of bacon, a celery leaf and a small shrimp, if using. Serve immediately or refrigerate until ready to eat. Enjoy!