Fry up raw bacon in one tbls. olive oil, let cool, and chop.

Fill pan with 1 quart water, and bring eggs to a boil. Once they’ve boiled, remove from heat, and let cool in cold water.

Once cool, remove shells, and separate the whites and yolks in two bowls. Mix egg yolks with mayo, mustard, cayenne pepper, salt, pepper, and dill weed until smooth. Set aside. Take egg whites, and dice into small cubes.

Slice just the ends off tomatoes. Scoop out insides from one side (like you are cleaning out a pumpkin). A strawberry huller tool works best for this.

Fill tomato with yolk mixture.

Sprinkle in bacon bits and diced egg whites.

Garnish the top with a little dill week and paprika.