Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Julianna Grimes Bottcher & Ann Taylor Pittman
Recipe by Cooking Light April 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 2 stuffed egg halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

83 calories; calories from fat 40%; fat 3.7g; saturated fat 1.2g; mono fat 1.5g; poly fat 0.6g; protein 8.8g; carbohydrates 3.2g; fiber 0.3g; cholesterol 127mg; iron 0.7mg; sodium 295mg; calcium 23mg.
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