Shrimp and Bacon Deviled Eggs

Place eggs in a saucepan and cover with water. Bring to a boil remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water cool under cold running water and peel.

Place bacon in a large skillet; cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle.

Cut each egg in half lengthwise; place half the egg yolks in a bowl reserving remaining yolks for another use. Mash yolks with a fork; stir in potato flakes mayonnaise chives Dijon mustard seafood seasoning black pepper and red pepper until smooth. Stir shrimp parsley and cilantro into yolk mixture.

Arrange egg whites cut-side-up on a serving platter. Spoon about 1 rounded tablespoon yolk mixture into each egg white half; sprinkle with crumbled bacon.