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11/02/2011 National Deviled Egg Day Shrimp and Bacon Deviled Eggs

Source of Recipe

Cooking Light


Recipe Introduction

Did you know that another name for deviled eggs is eggs mimosa? This dish is a favorite tradition in both American and French cultures. Deviled eggs are composed of eggs, mayonnaise, and mustard and can be served as a side dish, appetizer, or a main course. While deviled eggs originated in ancient Rome, the term "deviled" didn't appear until the 18th century when it was used to describe highly seasoned, fried, or boiled dishes. By the 19th century, the word "deviled" was used to describe hot seasonings in general. Today, deviled eggs are not always particularly spicy, but they can be with the addition of cayenne pepper or hot mustard. Deviled eggs are a common holiday or party food, so what better reason to throw a party than National Deviled Egg Day!

List of Ingredients

HOME COOKIN’ 11/02/2011 National Deviled Egg Day Shrimp and Bacon Deviled Eggs



Shrimp and Bacon Deviled Eggs


• 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
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• 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



Recipe


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.