INGREDIENTS

• 1 dozen large eggs
• 3 slices bacon
• 6 tablespoons canola or regular mayonnaise
• 3 tablespoons sour cream
• 1 tablespoon sweet pickle relish
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1/4 cup finely chopped tomato
• 1/4 cup baby arugula, thinly sliced

DIRECTIONS

1. In a stockpot, combine the eggs with enough cold water to cover by 3-inches. Bring water to a boil, cover, remove from the heat and let stand 13 minutes. Drain the eggs and cool under cold running water
2. While the eggs are cooking make the bacon. Heat a medium nonstick skillet over medium. Add the bacon and cook until lightly browned and crisp, about 7-8 minutes, turning once or twice. Transfer to a plate covered with paper towels to drain. Cut into small pieces.
3. Cut the eggs in half lengthwise. Remove the yolks and transfer them to a bowl. Mash them with a fork until fairly smooth. Add the mayonnaise, sour cream, relish, mustard, salt and pepper
4. Place the egg whites, cut side up, on a serving platter. Fill a plastic food storage bag with the yolk mixture and snip the end with a scissors. Fill the indentations in the egg whites with the yolk mixture