Virtual Supper Club Serves up Easter Dinner! Recipe
For the most part, I will follow a Cooking Light recipe pretty closely. However for this recipe I didn't follow it as closely. My main reason is because it called for instant mashed potato to go in the egg mixture. While that may cut the fat down, it increases the carb count, and as most of my readers know, I am eating as close to low carb as possible. You can view the original recipe on myrecipes.com if your interested in making it with the instant mashed potatoes.
Our Dinner Menu:
Susan, All our Fingers in the Pie is serving Smashed Potatoes with Goat Cheese and Chives and an Asparagus Salad with Pickled Peppers
Shrimp and Bacon Deviled Eggs
Published 04/02/2014
2 halves = 1 serving
Ingredients
- 8 hard boiled eggs, shelled
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 2 teaspoons Woebler's Spicy Mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon red pepper
- 1/2 cup cooked medium shrimp, peeled and chopped
- 3 center-cut bacon slices, cooked and crumbled
Instructions
Cut eggs in half lengthwise. Remove yolks.
Place yolks in a medium sized bowl and mash. Sir in mayonnaise, shrimp and chives.
Fill egg halves with 1 tablespoon of egg yolk filling. Sprinkle with bacon pieces and a little more chive if desired.
Yield: 8 servings
Prep Time: 00 hrs. 20 mins.