Shrimp and Bacon Deviled Eggs |
|
 |
Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 8 |
|
This is from Cooking Light, April 2007 edition. They use potato flakes to give the filling body. Healthy, sort of, because you only use 4 of the yolks with the deviled eggs and you can use the other yolks over spinach salad. 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 fresh ground black pepper |
1/8 teaspoon crushed red pepper flakes |
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:
1. Cut eggs in half lengthwise; remove yolks.
2. Place 4 yolks in a medium bowl; reserve remaining yolks for another use.
3. Add potato flakes and next 6 ingredients (through red pepper flakes) to yolks; stir well.
4. Stir in shrimp and parsley.
5. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half.
6. Sprinkle with bacon.
|
|