I wanted to share with you one of my very favorite Easter dishes- it's a recipe I've been making the last few years.
I originally saw this recipe in Cooking Light in the April 2007 issue.
It is amazing.
You may never want to eat a traditional deviled egg again after trying this.
Stuffed with the best of the best: bacon, shrimp and herbs, it is a mini meal in itself!
Best of all, it's easy on the calories too- you can have 2 halves, and it's only 83 calories!
8 hard cooked large eggs, shells removed
1/4 cup instant potato flakes
1/4 fat free mayonnaise
1 T. fresh chives, chopped
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp black pepper
dash of red pepper
1/2 cup chopped cooked shrimp
(I used canned cocktail shrimp, you can use fresh too)
2 T. chopped fresh parsley
3 slices of thick cut bacon, cooked and crumbled
To boil eggs:
Put eggs in a sauce pan and cover all the eggs with cold water. Cook until water begins to boil, then cover with lid, and turn temperature to low and simmer for 16 minutes.
Once they are done cooking, carefully pour hot water out of the pan and replace with ice water to set the eggs.
You may need to replace the cold water a couple times.
You can either refrigerate the eggs for a couple hours or over night.
Cut the eggs in half lengthwise and remove the yolks.
Place 4 yolks in a medium bowl and reserve the remaining yolks for another use.
Add potato flakes and next 6 ingredients (through red pepper + bacon) to the yolks, stir well.
Stir in chopped shrimp and parsley.
Spoon approximately 1 tablespoon egg mixture into each egg white half.