Beat together eggs, salt, paprika, and chives in a bowl.

Melt margarine or butter in a skillet over medium heat.

Add chopped onions to the skillet and cook until transparent.

Stir in drained and dried shrimp and cook until heated through.

Pour the egg mixture over the onion and shrimp in the skillet.

Scramble the eggs, stirring slowly until cooked to your liking.

Serve the scrambled eggs on toasted rye or pumpernickel bread.

Garnish with dill gherkin and tomato slices.