Shrimp and Bacon Deviled Eggs
(from Ashley’s recipe box)
CALORIES 83(40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g); PROTEIN 8.8g; CHOLESTEROL 127mg; CALCIUM 23mg; SODIUM 295mg; FIBER 0.3g; IRON 0.7mg; CARBOHYDRATE 3.2g
Source: Cooking Light April 2007 (from RecipeThing user jerseyjenny)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 8 people
Ingredients
- 8 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
- 3 center-cut bacon slices, cooked and crumbled
Directions
-
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.