Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

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.

Ratings & Reviews

teafortwo's Review

January 23, 2012
I would definitely omit the salt next time and probably the potato flakes. The flakes made the consistency too stiff and dry, I prefer the filling more creamy. Not bad, but taking out these two things might make them much tastier.

karenfar's Review

April 26, 2011
The instant potato flakes really soak up the mayo. I had to use a ton of mayo to make it thin enought to stuff the eggs. Good flavor but don't chop the shrimp too small or you won't know it's there. I added 3 slices of bacon to the filling and crumbled 2 slices over the top of the eggs and it was not too much bacon.

romeosmine's Review

November 08, 2009
This recipe is quick and easy. It was very tastey and all my guests loved it! I would only eliminate the salt because the bacon takes care of that! I would highly recommend it and give it 5 stars!

PattyBuechler's Review

October 29, 2009
A fancy way to serve deviled eggs to guests! The only thing I would change is I would omit the Salt. I felt the bacon had enough salt but followed the recipe and wished I hadn't. I made it a second time and omitted the salt and it was perfect!

VirginiaS's Review

June 18, 2009