Shrimp and Bacon Deviled Eggs

I made these as an appetizer for a Twilight party (because Bella craves eggs when she's pregnant in Breaking Dawn), and even though I'd never made deviled eggs before, these are AWESOME! I have been craving them ever since!

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.
Yield: 8 servings (serving size: 2 stuffed egg halves)
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 canned tiny shrimp, drained
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled

Preparation:
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, parsley, and bacon. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half.

Nutritional Information:
Calories: 83
Calories from fat: 40%
Fat: 3.7g
Saturated fat: 1.2g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.6g
Protein: 8.8g
Carbohydrate: 3.2g
Fiber: 0.3g
Cholesterol: 127mg
Iron: 0.7mg
Sodium: 295mg
Calcium: 23mg