BLT Deviled Eggs
Bacon and tomato, with bright green parsley, bring the flavor of a BLT to deviled eggs.
In a saucepan, add the eggs and then the water.
Place eggs in boiling water, turn off the heat, and let stand for 15 minutes.
Eggs should be removed from hot water, cooled, and peeled.
In a large skillet, add the bacon; cook over medium-high heat, stirring occasionally, for about 10 minutes, or until evenly browned.
When the bacon is cool enough to handle, drain it on paper towels and crumble it.
Place egg yolks in a bowl after cutting eggs in half lengthwise.
With a fork, mash the yolks; then stir in the tomatoes, parsley, mayonnaise, and bacon bits.
Add salt and pepper to taste.
Spoon the yolk mixture into the egg whites after placing the egg white halves on a serving platter.
Refrigerate until ready to serve while covered.