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Shrimp and Bacon Deviled Eggs

eric wede

"These are truly elegant deviled eggs, with shrimp, bacon, and fresh herbs."
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Ingredients

1 h servings 62 cals
Original recipe yields 16 servings (16 deviled eggs)

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Directions

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  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, turning occasionally, until evenly browned, about 10 minutes. 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.

Nutrition Facts


Per Serving: 62 calories; 3.3 g fat; 1.8 g carbohydrates; 6.1 g protein; 115 mg cholesterol; 158 mg sodium. Full nutrition

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Delicious!