Shrimp and Bacon Deviled Eggs

By VegasBartender

You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.
Calories: 83 (40% from fat)
Fat: 3.7g (sat 1.2g, mono 1.5g, poly 0.6g)
Protein: 8.8g
Carb: 3.2g
Fiber: 0.3g
Chol: 127mg
Iron: 0.7mg
Sodium: 295mg
Calc: 23mg

Ingredients

• 8 hard-cooked large eggs, shelled
• 1/4 c instant potato flakes
• 1/4 c fat-free mayonnaise
• 1 Tbsp chopped fresh chives
• 2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/8 tsp ground red pepper
• 1/2 c cooked medium shrimp, peeled and chopped (about 4 oz)
• 2 Tbsp chopped fresh parsley
• 3 center-cut bacon slices, cooked and crumbled

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 Tbsp shrimp mixture into each egg white half.
Sprinkle with bacon.

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