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Shrimp and Bacon Deviled Eggs

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

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

Nutrition 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

How to Make It

  1. 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.