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 Real Bacon Bits
1/2 cup cherry tomatoes, diced and drained
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.
Add tomatoes to yolks
Add bacon bits
Stir until well blended
Use a teaspoon to fill the egg slices with the yolk mixture
Salt and Pepper to taste
Refrigerate until ready to serve in an airtight container.
The next time you’re making deviled eggs, give this a try. The combination of bacon, eggs and tomatoes gives a surprisingly great taste!
Pin Me, Please!
Bacon and Tomato Deviled Eggs