- Calories 83
- Caloriesfromfat 40%
- Fat 3.7g
- Satfat 1.2g
- Monofat 1.5g
- Polyfat 0.6g
- Protein 8.8g
- Carbohydrate 3.2g
- Fiber 0.3g
- Cholesterol 127mg
- Iron 0.7mg
- Sodium 295mg
- Calcium 23mg
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.
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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karenfar's Review
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
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
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
N/A
teafortwo's Review