The traditional deviled egg goes upscale with the addition of shrimp and bacon, becoming an instant dinner favorite. Double the recipe, my friends. These Shrimp and Bacon Stuffed Deviled Eggs are going to go fast.
The countdown to Easter is on. It’s less than two weeks away people! And no matter how you celebrate, if you gather around a table to share a meal with friends and family, I would make a quite educated guess that there will be deviled eggs served.
Am I right? Thought so.
While the traditional and expected are fine and well, I wanted to dress it up a bit. You know, with shrimp. And bacon. Because really, I’m married to a guy who has decided that making his own bacon is how he’d like to spend the two seconds of free time he has each week. This is also how my daughters know what pig belly is, but I digress…
Simply put, in our home, we believe you can never go wrong with the addition of bacon to a dish.
I first made these Shrimp and Bacon Stuffed Deviled Eggs during our first year in Madison. We were away from family and decided to invite Andy’s chief resident and wife over for dinner. It seems like eons ago as they now have three children as do we. That’s something I love about spending so much time in the kitchen. I associate dishes with who I’ve shared them with. And meals are always best when gathered with friends and family.
- 12 hard boiled eggs, shelled
- ⅓ cup instant potato flakes
- ⅓ cup mayonnaise
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch cayenne pepper
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, minced
- ¾ cup cooked shrimp, peeled and chopped
- 5 slices bacon, cooked and crumbled
- Cut cooked eggs in half lengthwise and remove yolks.
- Mash together 8 yolks in medium bowl, reserving remaining yolks for another use. Stir in potato flakes and all other ingredients through chives. Fold in shrimp and crumbled bacon.
- Spoon approximately 1 heaping tablespoon of yolk mixture into each egg white half. Garnish with additional chives and bacon, if desired.
Did you notice anything unusual in the ingredient list? Perhaps the instant potato flakes? Something I rarely have on hand except for this dish but they lend such a great texture to the filling of these eggs. They also work to thicken it a bit as well. Perfect!
To make things a little less messy, I like to spoon the filling into a pastry bag and pipe into each egg white halve but definitely feel free to just spoon it in as well. Your choice. They taste just as amazing either way.