s SHRIMP AND BACON DEVILED EGGS *** s |
Ingredients
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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 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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