Bacon, tomatoes, and parsley add just a little twist to regular deviled eggs.
Ingredients
- eggs: 6 piece
- slices bacon: 3 piece
- mayonnaise: 0.25 cup
- cherry tomatoes: 2 piece (minced)
- parsley: 1 Tbsp (dried)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place eggs in a saucepan; 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.
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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.
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Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. Season with salt and pepper.
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Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.
