April 02, 2014

Virtual Supper Club Serves up Easter Dinner!

Back in June of 2009, Five ladies who loved Cooking Light started a Virtual Supper Club. Now, 5 years later, I am back in that supper club. I recently emailed Val who was one of the original members, and who was still a member. I told her that if they were ever looking to add another member that I would be more than happy to come back. I missed the days of our Virtual Supper Club. Little did I expect her to respond immediately with a yes!
I was so happy to hear Val's response that I emailed her right back and told her how she had just made my day!  So, as of this month, almost 5 years later, I am joining 5 other bloggers who share the same love for Cooking Light and we are bringing you an Easter Dinner.


For the most part, I will follow a Cooking Light recipe pretty closely.  However for this recipe I didn't follow it as closely.  My main reason is because it called for instant mashed potato to go in the egg mixture.  While that may cut the fat down, it increases the carb count, and as most of my readers know, I am eating as close to low carb as possible.  You can view the original recipe on myrecipes.com if your interested in making it with the instant mashed potatoes.

Our Dinner Menu:
Shelby, (that would be me aka Grumpy's Honeybunch) is offering up Shrimp and Bacon Deviled Eggs
Val, More than Burnt Toast, is serving Spring Pea Soup with Crab Flan

Read more about the Virtual Supper Club on Val's blog!


Shrimp and Bacon Deviled Eggs

Published 04/02/2014
Shrimp and Bacon Deviled Eggs
2 halves = 1 serving

Ingredients

  • 8 hard boiled eggs, shelled
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons Woebler's Spicy Mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon red pepper
  • 1/2 cup cooked medium shrimp, peeled and chopped
  • 3 center-cut bacon slices, cooked and crumbled

Instructions

  1. Cut eggs in half lengthwise. Remove yolks.
  2. Place yolks in a medium sized bowl and mash. Sir in mayonnaise, shrimp and chives.
  3. Fill egg halves with 1 tablespoon of egg yolk filling. Sprinkle with bacon pieces and a little more chive if desired.
Yield: 8 servings
Prep Time: 00 hrs. 20 mins.
Total time: 20 mins.
Tags: Easter, eggs, shrimp, bacon, appetizer,

8 comments:

mickeydownunder said...

G'day These look terrific! YUM!
Cheers! Joanne
http://whatsonthelist.net

bellini said...

Welcome back Shelby. It is nice to link back up again after all these years. I hope have a special Easter in real time.

Joanne DiPalo said...

Hi Shelby, I love the addition of the shrimp in the deviled egg recipe. This is a terrific Spring and Holiday recipe Pinned/shared.

KC the Kitchen Chopper said...

The Hubby loves #Deviled #Eggs. These look delish. I'm one of the few cooks that don't use bacon on a regular basis, but I might make an exception! :) Thanks Shelby!

Renee P said...

I love that spicy mustard!! Yum Shelby, these are so different that I love them!

Susan Lindquist said...

Oh dearie! I do love deviled eggs and the jazzier , the better! Welcome to the Supper Club ... or should I say, welcome back ?!?

Life Tastes Good said...

I love the addition of shrimp! yummm I never thought to add shrimp to deviled eggs! I bet these are super tasty!! Thanks for sharing!

JDeQ said...

YUM. Both versions of deviled eggs look amazing. I have added them to our Easter menu things to Sandi and you!

Welcome back to the Supper Club!

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