Ingredients
8eggs
3slicesbacon
¼cupinstant potato flakes
¼cupmayonnaise,(fat free)
1tbspfresh chives,chopped
2tspdijon mustard
½tspseafood seasoning,(such as old bay®)
⅛tspfreshly ground black pepper
⅛tspground cayenne pepper
6ozcooked shrimp,peeled, deveined, and chopped
2tbspfresh parsley,chopped
2tbspfresh cilantro,chopped
Preparation
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 for about 10 minutes, turning occasionally, until evenly browned. 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.
