Shrimp and Bacon Deviled Eggs

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.

Yield:

8 servings (serving size: 2 stuffed egg halves)

Recipe from

Nutritional Information

Calories 83
Caloriesfromfat 40 %
Fat 3.7 g
Satfat 1.2 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 8.8 g
Carbohydrate 3.2 g
Fiber 0.3 g
Cholesterol 127 mg
Iron 0.7 mg
Sodium 295 mg
Calcium 23 mg

Ingredients

8 hard-cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup fat-free mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled

Preparation

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Note:

Julianna Grimes Bottcher & Ann Taylor Pittman,

April 2007