Deviled eggs show up at Easter and are served up until Labor Day…I don’t know if it’s a family thing, Southern thing, or if it’s like this throughout our nation.

As good as deviled eggs are, I tend to get bored with them after July 4th, that’s why I change them up.  I love shrimp and bacon together and they don’t disappoint when added to deviled eggs.  Make extras and enjoy them chopped as egg salad on the next day.

Cooked egg yolks, cooked shrimp, crispy bacon, green onion, sweet relish, mayo, mustard, & horseradish….Easy & Yummy!

Shrimp & Bacon Deviled Eggs
makes 12 halves

6 large eggs, hard boiled and peeled
1/4 cup cooked shrimp, chopped (about 6 large shrimp)
2 strips of bacon cooked and crumbled, reserve 12 small pieces
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon prepared horseradish
2 tablespoons sweet pickle relish, drained
1 tablespoon finely chopped green onion
1 pinch of salt
paprika

Slice eggs in half and remove yolk to a bowl.  Add remaining ingredients except reserved bacon bits and paprika.  Stir until smooth.  Using a small spoon, fill the egg halves with the yolk mixture.  Sprinkle with paprika and top each with a piece of the reserved bacon.