Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
12
Yield:
1 dozen deviled eggs
Ingredients
Directions
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.
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.
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.
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.
Nutrition Facts (per serving)
| 82 | Calories |
| 7g | Fat |
| 1g | Carbs |
| 4g | Protein |
