Name: Carnivore Deviled Eggs with Shrimp
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 6 hard-boiled eggs, peeled; 1/2 cup = 60 ml tallow mayonnaise or butter mayonnaise; 4 oz = 115 g cooked and peeled shrimp

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Strap in, flavor enthusiasts, because I’m about to take a walk on the wild side with a recipe that’s sure to get your taste buds dancing the cha-cha-cha—and no, I’m not referring to the catchy Finnish entry in last year’s Eurovision Song Contest. I’m talking about the ‘Carnivore Deviled Eggs with Shrimp,’ a dish that promises to be as entertaining as it is appetizing.

Picture this: six hard-boiled eggs, standing proudly like the pillars of a culinary temple, about to be stuffed with a mixture so divine, it could be an offering to the gods of gastronomy. And let’s not forget the shrimp, those little sea-dwellers that have scuttled their way into our hearts and onto our deviled eggs. They’re not just a garnish, folks—they’re the life of the party, the cherry on top of our protein-packed sundae, so to say.

So, pop on your chef’s hat and a smile, because we’re diving fork-first into a recipe that’s devilishly delightful and shrimply irresistible. Say goodbye to your run-of-the-mill appetizers and let these little showstoppers take the spotlight at your next gathering.

Frequently Asked Questions: The Devil(eggs) is in the Details

Before we dive into the nitty-gritty of shrimp-topped egg ecstasy, let’s tackle some of the burning questions that might be boiling up inside you. Here’s a handy FAQ section where I’ll shell out answers faster than you can peel a hard-boiled egg. And I promise, I’ll keep the yolk-y puns to a minimum (maybe).

Can I use store-bought mayo instead of this fancy tallow mayonnaise?

While reaching for store-bought mayo might be tempting, it’s a no-go for this recipe since many commercial mayonnaises contain seed oils, which some prefer to avoid. (Actually, I recommend each and every one to avoid them!) For the purest and healthiest version of these deviled eggs, stick with homemade tallow mayonnaise or butter mayo, or choose a store-bought brand that uses alternatives like avocado or olive oil—if slipping off the carnivore way is fine with you.

I’m not a fan of shrimp. Can I use other toppings?

Fear not, my shrimp-averse friend! While shrimp might be the belle of the ball in this recipe, they’re not the only animals invited to the party. If you take a peek at the Tips for Variations section, you’ll find a treasure trove of alternatives that are just as delicious and will ensure your deviled eggs are still the talk of the town. From the land-loving bacon crumble to the sophisticated smoked salmon, there’s a topping for every palate. So, you can still play the part of the culinary maestro, even without the shrimpy stars.

How do I avoid that green ring around the yolk in my hard-boiled eggs?

Ah, the dreaded green ring—the telltale sign of an overcooked egg that looks like your yolk has got a bruise. To avoid this, stop the cooking process by transferring your eggs to an ice bath right after boiling. It’s like a spa day for your eggs; they’ll come out refreshed and with yolks as yellow as the sun.

Can I make these deviled eggs in advance?

You sure can prep your deviled eggs ahead of the big reveal! Feel free to boil, peel, and halve your eggs and whip up your yolk mixture a day in advance. Just keep the whites and yolks in a cool embrace in your fridge, sealed tighter than a duck’s waterproof feathers.

But here’s a crucial tip: cook or defrost your shrimp topping right before serving. You wouldn’t want those little crustaceans to go off the deep end and spoil the party. Assemble your divine deviled eggs when you’re ready to serve to avoid the whites from getting soggy and your reputation from getting damp.

How long will these deviled eggs last in the fridge?

If by some miracle you have leftovers, these deviled eggs will stay fresh in the fridge for up to two days—assuming they escape the midnight snack raid. After that, you’re entering the risky territory where the eggs might start plotting their revenge. Keep them covered and let them chill out, but remember, with great leftovers comes great responsibility.

What’s the best way to get a smooth yolk filling without any lumps?

For a yolk filling as smooth as a jazz saxophone solo, push your cooked yolks through a fine-mesh sieve or give them a whirl with an electric mixer. If you’re going old school with a fork, just show those yolks who’s boss and mash like you’ve never mashed before. Think of it as a mini workout; your biceps and your deviled eggs will thank you.

Can I pipe the yolk mixture into the egg whites for a fancier look?

So, someone’s going for the gourmet presentation! Piping the yolk mixture is not only acceptable, but it’s also encouraged if you want to impress your guests or just flex your culinary muscles. Snag a piping bag and a star tip, and pipe away. If you don’t have a piping bag, snip the corner off a plastic bag, and it’ll work like a charm. Who needs a pastry chef when you’ve got DIY skills like these?

Help! My deviled eggs are sliding all over the plate. How do I make them stay put?

It’s like herding puppies, isn’t it? To keep those slippery suckers in place, put a small dollop of your yolk mixture underneath each egg white half. It’s culinary Velcro, and it’ll stop your eggs from doing the electric slide off the plate and onto your party guests’ laps.

And there you have it, folks! The answers to all your egg-centric queries. Now, go forth and create the most egg-ceptional Carnivore Deviled Eggs with Shrimp that the world has ever seen—or at least that your kitchen has ever seen

Step-by-Step Instructions on How to Prepare Your Carnivore Deviled Eggs with Shrimp

Alright, eggthusiasts, let’s crack into this recipe with the gusto of a chicken on a corn hunt!

Start with 6 peeled hard-boiled eggs, just like we practiced last week. I’m hoping they’re not still sitting in your fridge from then—fresh is best, my friends!

Halve those eggs lengthwise with the meticulous care of a surgeon wielding a scalpel with precision. Okay, maybe just with a sharp knife.

Pop out the yolks like a gentle egg whisperer…

…and corral them into a shallow bowl where the magic happens.

Now, introduce 1/4 cup (60 ml) of your finest tallow or butter mayonnaise to the yolks. It’s like a mud bath for them, but tastier.

Grab a fork and mash that yolk and mayo mixture like you’re mashing out all your stress. Mix until it’s smoother than a Barry White ballad. If it’s as salty as your ex, add a pinch more salt.

Line up your egg white halves on a serving plate, cut side up, like little boats waiting for their cargo of deliciousness. Spoon or pipe the yolk mixture back into the egg white vessels, filling them with the care of a jeweler setting diamonds.

Crown each egg with shrimp, like you’re knighting them for their service to your taste buds.

Serve these bad boys immediately, and watch them disappear faster than your motivation on a Monday morning.

Yum! Prepare for taste bud dance and a round of applause from your stomach.

How I Came Up with This Easy Carnivore Recipe

As the weekend loomed on the horizon like a much-anticipated keto dessert, it was high time to cook up a storm for my weekly blog extravaganza. I skimmed through my high-fat recipe ideas when, lo and behold, Carnivore Deviled Eggs with Shrimp leaped off the file and latched onto my peepers.

This recipe promised all the simplicity and tastebud-tantalizing joy I craved. Armed with tallow mayonnaise, I was set to take it to full-throttle carnivore level, while the eggs and shrimp were already card-carrying members of the animal-based club.

After a brief moment with the ingredient proportions, I set forth on my culinary crusade, camera in one hand, kitchen tools in the other. Snap and cut, snap and mix, until voilà—the deviled darlings were ready. Into the hatch they went, each bite serenaded by a symphony of satisfied mmm’s and a cha-cha-cha (still not the Finnish song) of taste bud jubilation.

Here’s the recipe for you to enjoy:

Carnivore Deviled Eggs with Shrimp

Yield: 12

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

6 hard-boiled eggs, peeled
1/2 cup = 60 ml tallow mayonnaise or butter mayonnaise
4 oz = 115 g cooked and peeled shrimp

Instructions

Halve the eggs lengthwise. Remove the egg yolks and place them into a medium bowl.
Add the mayonnaise to the bowl with the yolks.
Mash with a fork and mix until smooth. Add salt if needed.
Place the egg whites on a serving plate, cut side up.
Divide the egg yolk mixture into the egg whites.
Divide the shrimp on the deviled eggs.
Serve immediately.

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Nutrition information	In total	Per deviled egg (makes 12 deviled eggs)
Protein	64.4 g	5.4 g
Fat	88.8 g	7.4 g
Net carbs	1.1 g	trace

Tips for Variations

If you’re looking to mix things up and stick to the carnivore theme, here are a few meat-lover variations for your deviled eggs:

Bacon Bonanza: Skip the shrimp and top your deviled eggs with crispy, crumbled bacon for a smoky crunch that’ll make your heart sing a meaty melody (yes, it’s a melody of clean coronary arteries surrounding your heart).
Steakhouse Special: Instead of shrimp, garnish your deviled eggs with thinly sliced grilled steak and a sprinkle of unrefined sea salt for a fancy appetizer that screams, “I’m a hyper-carnivore!”
Pulled Pork Pizzazz: Once again, omit the shrimp and crown your eggs with a dollop of succulent pulled pork for a down-home twist that’ll have you yee-hawing with joy.
Chicken Liver Luxury: If you’re feeling adventurous, a small slice of sautéed chicken liver can make for a rich and nutrient-packed topping. This is another valuable variation for all shrimp haters—but not for liver haters!
Sausage Sensation: No need for shrimp here either: a slice of spicy sausage atop each egg adds a kick that’ll have your taste buds doing the tango (you see, we changed dances here).
Smoked Salmon Supreme: Gently lay a sliver of smoked salmon on top of each deviled egg, giving a nod to the classic lox and bagels but with a carnivore twist. It’s like brunch in a bite, without the antinutrient-filled bagel!

If a little bit of plant-based ingredients are okay with you, here are some keto-friendly variations for your deviled eggs that will keep the carbs low and your tummy happy:

Avocado & Bacon: Mix in some mashed avocado with your yolks for a creamy texture, then top with crumbled bacon for a satisfying crunch.
Cheese & Olive: Stir some grated cheddar cheese and pitted, chopped kalamata olives into the yolk mixture for a tasty flavor combo.
Spicy Jalapeño: Add finely diced jalapeños to the yolk mix for a spicy kick, and maybe a sprinkle of smoked paprika for that smoky undertone.
Herbed Cream Cheese: Blend some herbed cream cheese into your yolk filling for a rich and tangy twist that’s utterly keto-compliant.
Pesto & Parmesan: Swirl a bit of pesto into the yolk mixture and finish with a shaving of Parmesan cheese for an Italian-inspired treat.
Sun-dried Tomato & Basil: Chop some sun-dried tomatoes to mix into the yolks and top with a basil leaf for a Mediterranean flair that’s low in carbs but high in flavor.
Smoked Salmon & Dill: Top your eggs with a small piece of smoked salmon and a sprig of dill for an elegant appetizer that’s big on taste and minuscule in carbs.

Remember to check my other deviled egg recipes!

General Prattling

This week has been rather tumultuous as the local authorities have made a controversial decision affecting my ability to discuss nutrition and wellness. They’ve imposed restrictions that prevent me from mentioning food and health in the same context across all my Finnish platforms, including my website and social media accounts, simply because my business is involved in selling clean keto products—in addition to so many other things.

When I inquired about the rationale behind this decision, especially given that others seem to freely combine these topics, I was met with indifferent shrugs and the blanket statement that the law applies equally to all companies and individuals in Finland. Well, hello, this doesn’t seem to hold true in practice, as it appears I’m singled out in having to censor valuable information while others are not.

In Finland, it seems self-care through diet is not only discouraged but is effectively prohibited. This is particularly perplexing when there’s a growing body of literature, including new books and research, touting the benefits of keto and carnivore diets—like the recent publication “Change Your Diet, Change Your Mind”—which, ironically, might face censure here.

The situation paints a stark picture: seeking health through dietary means is frowned upon while managing symptoms with pharmaceuticals are the endorsed approach. One can’t help but wonder about the influences orchestrating this “clown show.”