Shrimp and Bacon Deviled Eggs

Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.  Courtesy of CookingLight.com.

Ingredients:
8 hard-cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup fat-free mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled

Instructions:
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.

Nutritional Information:
Yield:  8 servings (serving size: 2 stuffed egg halves)

CALORIES 83 (40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g); IRON 0.7mg; CHOLESTEROL 127mg; CALCIUM 23mg; CARBOHYDRATE 3.2g; SODIUM 295mg; PROTEIN 8.8g; FIBER 0.3g