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DV: Shrimp & Bacon Deviled Eggs

Source of Recipe

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Shrimp & Bacon Deviled Eggs

Cooking Light - April 2007 - Julianna Grimes Bottcher & Ann Taylor Pittman,
Reviews rate this recipe 4 of 5 stars.
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.

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:
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.

One serving equals Calories 83 (Calories from fat 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 125 mg; Sodium 295 mg