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.
Serves:
Ingredients
- 8eggs
- 3slicesbacon
- ¼cupinstant potato flakes
- ¼cupmayonnaise,(fat free)
- 1tbspfresh chives,chopped
- 2tspdijon mustard
- ½tspseafood seasoning,(such as old bay®)
- ⅛tspfreshly ground black pepper
- ⅛tspground cayenne pepper
- 6ozcooked shrimp,peeled, deveined, and chopped
- 2tbspfresh parsley,chopped
- 2tbspfresh cilantro,chopped
Instructions
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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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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.
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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.
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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.
Nutrition
- 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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