BLT Deviled Eggs

Bacon and tomato, with bright green parsley, bring the flavor of a BLT to deviled eggs.

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6 eggs

3 slices bacon

1/4 cup mayonnaise

2 cherry tomatoes, seeded and minced

1 tablespoon dried parsley

salt and freshly ground black pepper to taste

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.

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