BLT—bacon, tomatoes, and parsley—deviled eggs add a little twist to regular deviled eggs.
Ingredients
- 6 eggs
- 3 stripss bacon
- 0.25 cups mayonnaise
- 2 cherrys tomatoes , seeded and minced
- 1 tablespoon dried parsley
- salt and freshly ground black pepper to taste
Instructions
-
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.
-
2
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble bacon when cool enough to handle.
-
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 black pepper.
-
4
Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.
Nutrition Facts
Per serving
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