Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Bring a large pot with lightly salted water to a boil while eggs are cooking. Add shrimp and cook until shrimp are pink and opaque, 1 to 3 minutes. Drain and rinse shrimp in a colander under cold running water.
Chop hard-boiled eggs and mix with mayonnaise, garlic, and dill in a bowl. Season egg salad with salt and pepper.
Lay out bread pieces on a serving platter. Place a dollop of egg salad on each piece of bread and add 1 shrimp on top. Garnish with 1 olive slice.