Deviled eggs are a staple for NFL Sunday football, and this recipe adds shrimp and bacon to the mix, making this a particularly tasty treat. The addition of instant potato flakes gives extra body to the filling. Any extra yolk can be sprinkled over a spinach salad, adding another healthy and delicious dish for your football celebration. An added plus is that this dish can be prepared the day before and chilled until game time.
This dish can be made healthier by purchasing eggs from local farmers. Also, be mindful of your shrimp purchase by buying shrimp raised here in the United States as opposed to farm raised products imported from other countries, particularly southeast Asia where the seafood may have been treated with high levels of antibiotics or may not have been inspected.
Photo: Becky Luigart-Stayner; Styling: Cindy Barr (Credit)
Ingredients
1. 8 large hard-boiled eggs shelled.
2. 1/4 cup instant potato flakes.
3. 1/4 cup of fat-free mayonnaise.
4. 1 tablespoon chopped fresh chives.
5. 2 teaspoons Dijon mustard.
6. 1/4 teaspoon salt.
7. 1/8 teaspoon freshly ground black pepper.
8. 1/8 teaspoon of ground red pepper.
9. 1/2 cup of cooked medium shrimp peeled and chopped.
10. 2 tablespoons chopped fresh parsley.
11. 3 slices of center cut bacon, cooked and crumbled.
Directions
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.
Source: Julianna Grimes Bottcher & Ann Taylor Pittman, Cooking Light
APRIL 2007