Shrimp and Bacon Deviled Eggs

Ingredients

  • 8eggs
  • 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

    • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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