Put the chopped shrimp into a glass bowl. Cover with lemon juice and toss. Set aside.
Place the eggs in a medium saucepan and cover with water. Bring to a boil. Reduce the heat slightly to a slow boil and cook for 11 minutes. Remove eggs, crack slightly and run under cold water. Peel and halve the eggs.
Scoop out the cooled yolks and place in a bowl. Mash yolks with 3 tablespoons of tartar sauce and the honey. Add additional tartar to taste, or if the mixture seems dry. Drain the chopped shrimp and gently combine them into the yolk mixture.
Stuff the whites with the shrimp and yolk mixture, garnish with chopped chives, cover with plastic wrap and place in the refrigerator to chill before serving.