Shrimp and Bacon Deviled Eggs

Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.

Yield: 8 servings (serving size: 2 stuffed egg halves)

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

Preparation

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.

Nutritional Information

Calories:

83 (40% from fat)

Fat:

3.7g (sat 1.2g,mono 1.5g,poly 0.6g)

Protein:

8.8g

Carbohydrate:

3.2g

Fiber:

0.3g

Cholesterol:

127mg

Iron:

0.7mg

Sodium:

295mg

Calcium:

23mg