This is a very simple recipe but there are 3 steps to it. However, you can save time by sautéing the shrimp and make the aioli while the eggs are cooking.
Lazy Deviled Eggs with Shrimp and Paleo Aioli (Recipe makes a dozen pintxos)
6 organic eggs (from sprout fed hens if available)
1 pound large shrimp or prawns (around 12-15 shrimp, wild caught)
Paleo garlic aioli
Leeks or chives for garnish, thinly sliced
1) Boil eggs for 12 minutes in a large pot. Run under cold water and peel. Cut into halves lengthwise (Note- make sure the water is boiling before you put the eggs in to make them easier to peel).
2) Cook the shrimp (see our amazing recipe for the Garlic Shrimp here). Make sure to double the ingredients from the recipe.
3) Make the paleo mayo (or garlic aioli) – I used this recipe from PaleOMG. This is a fantastic garlic aioli that goes really well with this recipe! I reduced the ingredients in the aioli recipe by half for this pintxo dish.
So once you have all of these primary ingredients, you can put it all together.
- PRO TIP: To get the eggs to stand up straight, shave a little off the bottom of the egg white so that it lays flat.
That’s the basic recipe. You can have fun with it and pile on more shrimp, peppers, and olives. If it falls over, just lay it flat on a plate. You can also top these lazy deviled eggs with sardines, anchovies, salmon, bacalao, Iberian ham, bacon, etc. The combinations are endless.