First, in a medium pot, place eggs and fill with cool water. Use enough water to cover the eggs.

Second, place the pot with the eggs and water over medium-high heat and bring to a rolling boil.

Third, let the eggs cook for 2 minutes in the rolling boil.

Next, remove the eggs from the heat, cover with a lid, and set a timer for 10 minutes to allow the eggs to sit in the hot water and finish cooking.

Then, after the 10 minutes of soaking are complete, drain the boiling water in the sink and cover the eggs with cold water, peel eggs, and set aside.

First, in a small bowl, season the raw shrimp with Tony's Cajun Seasoning.

Second, place the shrimp into a 400 F. degree air fryer for 5-6 minutes

Third, remove the shrimp from the air fryer, chop into small pieces, and set aside.

First, cut the hard boiled eggs in half and remove the yellow egg yolks into a separate mixing bowl.

Second, place the empty white halves of the eggs in a single layer on your serving platter.

Third, using a fork, mash the yolks to your desired consistency. (I like mine to be smooth and creamy.)

Then, add the Dijon mustard, mayonnaise, old Bay seasoning, capers, Worcestershire, Paprika, and garlic powder to the mashed yolks and mix well.

Next, fold the chopped shrimp into the yolk mixture.

First, fill the empty egg whites with the creamy shrimp filling by the spoonful. (If you want to make the filling a little more fancy, check out my useful TIP section above!)

Second, sprinkle the deviled eggs with paprika for a beautiful pop of red color.

Finally, sprinkle finely chopped parsley on top of the finished eggs and ENJOY!

Personally, I like to eat my deviled eggs warm or at room temperature immediately after filling, but if you prefer your deviled eggs to be cold, just cover them with plastic wrap and put them in the fridge until time to serve. *