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6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon, cooked and crumbled
2 cherry tomatoes, seeded and finely chopped
1 tablespoon dried parsley flakes
Salt and pepper
Additional crumbled bacon (optional)
1. Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, bacon, tomatoes, and parsley until well blended. Add salt and pepper to taste.
2. Fill egg whites evenly with yolk mixture. Garnish with bacon, if desired. Store covered in refrigerator.
Recipe Courtesy of Cooking with Paula Deen Magazine