Shrimp and Bacon Deviled Eggs

Ingredients

• 3 slices bacon 
• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons dijon mustard 
• 8  eggs 
• 0.3 cup mayonnaise fat-free
• 1 tablespoon chives fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons parsley fresh chopped
• 0.1 teaspoon ground pepper 
• 0.3 cup potato flakes instant
• 0.5 teaspoon seafood seasoning old bay® (such as )
• 6 ounces shrimp deveined cooked peeled chopped

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. 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.
2. Remove eggs from hot water, cool under cold running water, and peel.
3. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
4. Drain bacon on paper towels; crumble bacon when cool enough to handle.
5. 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.
6. 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.