6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
4 slices bacon, cooked, drained and crumbled (reserving one strip to crumble for topping)
2 cherry tomatoes, seeded and finely chopped
1 tablespoon dried parsley flakes
Salt and pepper to taste
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and add mayonnaise, 3 crumbled slices of bacon, tomatoes and parsley until well blended. Add salt and pepper to taste.
Fill egg whites evenly with yolk mixture. Garnish with reserved piece of bacon. Store covered in refrigerator until ready to serve.