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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 40%
  • Fat: 3.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.8g
  • Carbohydrate: 3.2g
  • Fiber: 0.3g
  • Cholesterol: 127mg
  • Iron: 0.7mg
  • Sodium: 295mg
  • Calcium: 23mg

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

  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.
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