1tablespoonssun-dried tomatoes (in oil)(chopped, for garnish)
Hard boil the eggs and place in the fridge to cool.
Peel eggs, cut in half (lengthwise) and scoop the yolks into a bowl.
Mash the yolks and add the mayo, dry mustard, bacon bits and salt and mix well.
Scoop the filling back into the eggs.
Garnish with the chopped sun-dried tomatoes.
Keep refrigerated until ready to serve.
You can make these the day ahead if you like. I like to have the eggs cut and the filling made ahead of time. Filling them at the last minute is fast and easy.
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