Shrimp and Bacon Deviled Eggs

By ValS

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

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.

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

CALORIES83 (40% from fat);FAT3.7g (sat 1.2g,mono 1.5g,poly 0.6g);IRON0.7mg;CHOLESTEROL127mg;CALCIUM23mg;CARBOHYDRATE3.2g;SODIUM295mg;PROTEIN8.8g;FIBER0.3g