3 strips thick cut bacon, cooked and crumbled
1/2 cup finely minced cooked shrimp
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon finely minced green onion or chopped chives
shrimp slices for garnish
Place the yolks in a small bowl. Lightly mash with a potato masher. Add the mayonnaise and mustard. Mash until smooth. Stir in remaining ingredients taking care that they are evenly distributed in the egg mixture. Divide evenly among the halves. Garnish with a bit of shrimp.
The these eggs are perhaps the most over the top, goyisha deviled eggs I’ve ever consumed. Bacon and shrimp! I’d like to claim credit for that bit of genius but these eggs are the product of my husband’s imagination. For some reason he got it in his head that he wanted to make deviled eggs and this is what he came up with. Since he didn’t grow up eating a lot of deviled eggs, he prefers them closer to the “stuffed” egg territory with lots of bulky ingredients than their traditional fairly smooth and sprinkled with paprika forebearers. Being as overstuffed as they are, they make a great snack or appetizer, they are more substantial than than regular deviled eggs which in my opinion makes them better.