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Ingredients

6 eggs 3 slices bacon ¼ cup mayonnaise 2 cherry tomatoes, seeded and minced 1 tablespoon dried parsley salt and freshly ground black pepper to taste

Nutrition Info

81.7 calories carbohydrate: 0.6 g cholesterol: 97.2 mg fat: 7.1 g fiber: 0.1 g protein: 4.1 g saturatedFat: 1.6 g servingSize: - sodium: 113.8 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

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.
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 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.
Arrange egg white halves on a serving platter, spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.

12 deviled eggs

Bacon, tomatoes, and parsley add just a little twist to regular deviled eggs.