8 eggs, hard cooked and shelled
1/4 cup instant potato flakes
1/4 cup mayonnaise
1 tablespoon fresh chives, chopped fine
2 teaspoons dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup cooked shrimp, peeled and chopped
2 tablespoons parsley finely chopped
2 slices bacon, cooked and crumbled fine

Cut eggs in half lengthwise and remove yolks. Place four yolks in a medium bowl and add the potato flakes and next six ingredients (through red pepper) and stir well. Stir in shrimp and parsley. Spoon about one rounded tablespoon shrimp mixture into each egg white half. Sprinkle with the crumbled bacon.

You can put the other four yolks in potato salad.

Classic American Potato Salad

2 pounds (about 6 medium) red boiling potatoes
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 hard-cooked eggs
1 small celery stalk
1/4 cup chopped sweet pickle (not relish)
2 to 3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style or yellow mustard

Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed knife inserted into a potato can be removed with no resistence, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly. Cut warm potatoes into 1/4 inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery, and pickle in 1/4 inch dice and thinly slice the scallions. Add to potatoes, along with the parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.