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

Nutrition per serving