Still toying with the idea of assorted finger foods for my Easter brunch. I’ve been digging through my recipe files and found this idea which seems to be perfect for Easter. It helps use up some of those many hard-boiled eggs but elevates one of our favorite finger foods by adding some of our other favorite foods. I think this one is definitely going on the menu.
Shrimp & Bacon Deviled Eggs
straight from the reliably good pages of Cooking Light
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
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.