Shrimp And Bacon Deviled Eggs
Ingredients
- 8 eggs ⓘ
- 3 slices bacon ⓘ
- 1/4 cup instant potato flakes ⓘ
- 1/4 cup fat-free mayonnaise
- 1 tablespoon chopped fresh chives ⓘ
- 2 teaspoons Dijon mustard ⓘ
- 1/2 teaspoon seafood seasoning (such as Old Bay(R)) ⓘ
- 1/8 teaspoon freshly ground black pepper ⓘ
- 1/8 teaspoon ground cayenne pepper ⓘ
- 6 ounces cooked shrimp - peeled, deveined, and chopped ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).