Shrimp and Bacon Deviled Eggs recipe
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Ingredients
- 8 eggs 3 slices bacon ¼ cup instant potato flakes ¼ cup fat-free mayonnaise 1 tablespoon chopped fresh chives 2 teaspoons Dijon mustard ½ teaspoon seafood seasoning (such as Old Bay®) ⅛ teaspoon freshly ground black pepper ⅛ teaspoon ground cayenne pepper 6 ounces cooked shrimp - peeled, deveined, and chopped 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro
Nutrition Info
- 61.6 caloriescarbohydrate: 1.8 gcholesterol: 115.3 mgfat: 3.3 gfiber: 0.1 gprotein: 6.1 gsaturatedFat: 1 gservingSize: -sodium: 157.6 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Bacon Deviled Eggs
Directions
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Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Place bacon in a large skillet, cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels, crumble bacon when cool enough to handle.
Cut each egg in half lengthwise, place half the egg yolks in a bowl, reserving remaining yolks for another use. Mash yolks with a fork, stir in potato flakes, mayonnaise, chives, Dijon mustard, seafood seasoning, black pepper, and red pepper until smooth. Stir shrimp, parsley, and cilantro into yolk mixture.
Arrange egg whites cut-side-up on a serving platter. Spoon about 1 rounded tablespoon yolk mixture into each egg white half, sprinkle with crumbled bacon.