Yield
8 servings (serving size: 2 stuffed egg halves)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

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.

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