s SHRIMP AND BACON DEVILED EGGS *** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
4-8-07 easter sunday, very good
***

From
Instant potato flakes give the filling body. You can prepare this a
day ahead; cover with plastic wrap, and refrigerate. Crumble leftover
egg yolks over a spinach salad.


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.

Yield: 8 servings (serving size: 2 stuffed egg halves)

CALORIES 83 (40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g);
PROTEIN 8.8g; CHOLESTEROL 127mg; CALCIUM 23mg; SODIUM 295mg; FIBER
0.3g; IRON 0.7mg; CARBOHYDRATE 3.2g

Cooking Light, APRIL 2007

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