Shrimp and Bacon Deviled Eggs Recipe

Shrimp and Bacon Deviled Eggs Recipe

How To Make Shrimp and Bacon Deviled Eggs

Deviled eggs take on a meatier & classier twist with the shrimps & bacon in this recipe. They’re also loaded with herbs such as chives, parsley, & cilantro.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 8eggs
  • 3slicesbacon
  • ¼cupinstant potato flakes
  • ¼cupmayonnaise,(fat free)
  • 1tbspfresh chives,chopped
  • 2tspdijon mustard
  • ½tspseafood seasoning,(such as old bay®)
  • tspfreshly ground black pepper
  • tspground cayenne pepper
  • 6ozcooked shrimp,peeled, deveined, and chopped
  • 2tbspfresh parsley,chopped
  • 2tbspfresh cilantro,chopped


  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.

  2. Place bacon in a large skillet; cook over medium-high heat for about 10 minutes, turning occasionally, until evenly browned. Drain bacon on paper towels; crumble bacon when cool enough to handle.

  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.

  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.


  • Calories: 93.72kcal
  • Fat: 7.20g
  • Saturated Fat: 1.87g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.49g
  • Polyunsaturated Fat: 2.50g
  • Carbohydrates: 0.92g
  • Fiber: 0.11g
  • Sugar: 0.17g
  • Protein: 5.91g
  • Cholesterol: 107.41mg
  • Sodium: 195.42mg
  • Calcium: 24.14mg
  • Potassium: 74.01mg
  • Iron: 0.51mg
  • Vitamin A: 47.79µg
  • Vitamin C: 1.25mg
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