Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 82
- Carbohydrate: 1g
- Fat: 7g
- Fiber: 0g
- Protein: 4g
- Sugar: 0g
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