Shrimp and Bacon Deviled Eggs
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Ingredients
8 large hard-boiled eggs, peeled
¼ cup instant potato flakes
¼ cup low-fat mayonnaise
1 tablespoon chopped fresh green onion
2 teaspoons dijon mustard
¼ teaspoon salt
⅛ a teaspoon of freshly ground black pepper
⅛ a teaspoon of ground red pepper
½ cup cooked medium-sized shrimp, peeled and chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 toasted and crumbled bacon, sliced in the center
To make
Instant potato flakes add density to the filling. You can prepare this for the day ahead; cover with plastic wrap and refrigerate. Crumble the remaining egg yolks into the spinach salad.
Cut the eggs in half lengthwise; remove the yolks. Place 4 egg yolks in a medium bowl; reserve the remaining yolks for another use. Add the potato flakes and the following 6 ingredients (with the addition of red pepper) to the egg yolks; mix well. Add the shrimp and parsley. Place about 1 round tablespoon of the shrimp mixture on each half of the egg white. Sprinkle with bacon.
Cut the eggs in half lengthwise; remove the yolks. Place 4 egg yolks in a medium bowl; reserve the remaining yolks for another use. Add the potato flakes and the following 6 ingredients (with the addition of red pepper) to the egg yolks; mix well. Add the shrimp and parsley. Place about 1 round tablespoon of the shrimp mixture on each half of the egg white. Sprinkle with bacon.
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Author:Admin
Published: 11/21/2023 12:32 AM
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