BLT Deviled Eggs

1 dozen of large eggs

3 slices of bacon

6 tablespoons of regular or canola mayonaise

3 tablespoons of sour cream

1 tablespoon of sweet pickle relish

1 1/2 teaspoon of Dijon mustard

1/8 teaspoon of sea salt

1/8 teaspoon of ground black pepper

1/4 cup of tomato finely chopped

1/4 cup of baby arugula thinly sliced

1. In a Circulon Symmetry Chocolate Saucepan, 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; peel them
2. While the eggs are cooking make the bacon. Heat a large Circulon Symmetry Chocolate 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; mash with the fork until well combined and smooth
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; alternatively you can use a spoon. Top the yolk mixture with the bacon, tomatoes and sliced arugula