Skip to main content New this month
Get the Allrecipes magazine

Shrimp and Bacon Deviled Eggs

Rated as 5 out of 5 Stars

"These are truly elegant deviled eggs, with shrimp, bacon, and fresh herbs."
Added to shopping list. Go to shopping list.


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


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Similar recipes


Read all reviews 1
Most helpful
Most positive
Least positive