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Ingredients
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6 eggs
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3 slices bacon
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¼ cup mayonnaise
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2 cherry tomatoes, seeded and minced
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1 tablespoon dried parsley
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salt and freshly ground black pepper to taste
Directions
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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.
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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.
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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 |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 82 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 8% |
Cholesterol 97mg | 32% |
Sodium 114mg | 5% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 16mg | 1% |
Iron 1mg | 3% |
Potassium 57mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.