Shrimp and Bacon Deviled Eggs

Ingredients

• 8 eggs
• 3 slices bacon
• 1/4 cup instant potato flakes
• 1/4 cup fat-free mayonnaise
• 1 tablespoon chopped fresh chives
• 2 teaspoons Dijon mustard
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 6 ounces cooked shrimp – peeled, deveined, and chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

Directions

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.

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.

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.

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.