Rating: 4.5 stars
23 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Bacon, tomatoes, and parsley add just a little twist to regular deviled eggs.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
12 deviled eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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

Nutrition Facts

82 calories; protein 4.1g; carbohydrates 0.6g; fat 7.1g; cholesterol 97.2mg; sodium 113.8mg. Full Nutrition
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