Slice boiled eggs in half. Over a medium bowl, squeeze eggs gently from end to end to remove yolk; set whites aside.
Add mayonaise, sour cream, mustard, horseradish, and bacon; mix with an electric mixer until creamy.
Place mixture back into whites.
Top each egg separately, some with olive slices, some with tiny shrimp, some with roasted red pepper; sprinkle with dillweed. (Remember to leave some plain to top with paprika for those who like them plain.)