Do you ever want a new twist on an old recipe? Everyone probably has their favorite, tried and true recipe for deviled eggs. I usually make them the traditional way, but several years ago, I saw a recipe for Tomato and Bacon Deviled Eggs and I made them. We all loved them, but I haven’t made them in a long time. Recently, Gloria reminded me of them. I was happy to make them again. Sometimes, an old recipe needs a little twist.
Making these takes just a bit more time than making my usual deviled egg recipe. The tomatoes need to be diced into small pieces. That doesn’t take too long, but it is a little bit longer than opening a jar of pickle relish like I usually use.
6 eggs, hard boiled
1/4 cup of mayonnaise
1/4 cup of Oscar Mayer Real Bacon Bits
1/2 cup cherry tomatoes, diced
Boil eggs and peel them. I place mine in warm water and bring to boil. Once boiling, I set a timer for 15 minutes. I’ve recently learned that an easy way to peel eggs is to place the egg into a glass jar and shake it against the sides of the jar. Remove the egg and the shell will practically fall off. I was skeptical, but it works great!
Slice the hard boiled eggs lengthwise
Scoop out the yolk and add to mixing bowl
Use a fork to smash the yolks
Dice cherry tomatoes into small pieces and drain in a colander.
The next time you’re making deviled eggs, give this a try. The combination of bacon, eggs and tomatoes gives a surprisingly great taste!
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