BLT Deviled Eggs


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

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

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

  • Cook's Notes:

    Make extra bacon, crumble, and sprinkle over eggs to garnish, if desired.

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