Hard-boil eggs, shell and finely chop them.

In a bowl, mix together the chopped eggs, mayonnaise, Dijon mustard, celery salt, and minced dried onion.

Cut off and discard the root ends of the Belgian endive heads.

Separate the endive leaves.

Rinse the leaves under cool running water and shake dry.

Place a generous teaspoon of the egg mixture on the wide end of each endive leaf.

Top each egg mixture with one cooked bay shrimp.

Sprinkle each filled leaf with paprika.

Arrange the filled leaves in concentric circles on a large platter, resembling a flower.

Garnish with colorful edible flowers in the middle, if desired.

Cover and chill until serving (up to 4 hours).