Saturday, April 7, 2012

A Different Twist

Shrimp and Bacon Deviled Eggs


  • 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 
  • center-cut bacon slices, cooked and crumbled 

  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.

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