Eggs filled with prawns taste best when you use North Sea prawns because they have the most aromatic taste and are not comparable to frozen shrimps. Pour enough water into a small saucepan, cover with a lid and bring the water to the boil. Pierce the bottom of the eggs with an egg pricker and add to the boiling water using a tablespoon. Reduce the temperature so that the water boils only slightly and the eggs boil hard in 10 minutes. Rinse the eggs briefly under cold running water and peel while still warm. Cut the eggs in half with a sharp kitchen knife, carefully remove the egg yolk and put it in a bowl. Mix immediately with the soft butter as long as the egg yolk is still warm. Stir the egg yolk mixture with 1 tbsp cream until smooth and pepper and salt lightly. Cut the prawns into small pieces and fold into the egg yolk mixture. Some crabs for the decoration, as seen above on the image, reserved. Fill the egg crab cream back into the egg halves. Decorate eggs stuffed with shrimps shortly before serving with chopped chives and shrimps.