Instructions

• Start by placing your eggs in the cooker's pot and cover them with fresh water. Make sure the water's just over the eggs, about an inch or so.
• Close the lid and lock it with the sealing ring in place. Set your pressure cooker to high and let it pressure build for about 5 minutes.
• Once it hits high pressure, turn off the heat and let the eggs sit covered for 12 to 14 minutes. Don't quick release yet, just let 'em sit.
• Now, quick release the pressure carefully, watch for the steam cues, and open the lid. Immediately transfer eggs to the ice bath to cool them down fast.
• After about 5 minutes in the ice bath, peel the eggs gently. Cut each in half lengthwise and separate the yolk from the whites. Put yolks in a mixing bowl.
• Add the yellow mustard, Cajun seasoning, turmeric, half and half, and salt to the yolks. Mix it up real good till it's creamy and smooth. An electric mixer helps here.
• Chop some of your shrimp real fine and fold those into the creamy yolk mix. Save some shrimp for topping later.
• Fill each egg white half with the yolk mix using a spoon or a plastic bag with the corner cut off – like a piping bag. Set a shrimp piece on top of each one and sprinkle a little paprika or extra Cajun seasoning if you like.