Creamy yolk filling, crisp bacon, juicy tomatoes, and fresh lettuce in a bite-sized, flavorful appetizer.
# What You Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 0.25 teaspoon garlic powder
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Toppings
08 - 3 slices thick-cut bacon
09 - 0.5 cup grape tomatoes, finely diced
10 - 0.5 cup romaine lettuce, finely shredded
11 - 1 tablespoon chives, finely chopped
# How-To Steps:
01 - Arrange eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then cover, remove from heat, and let stand for 10 minutes. Drain, then cool under cold running water.
02 - Gently peel eggs and carefully slice each in half lengthwise. Remove yolks and transfer to a mixing bowl. Set egg white halves aside on a platter.
03 - Mash egg yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper until completely smooth and creamy.
04 - In a skillet over medium heat, cook bacon slices until fully crisped. Transfer to a paper towel-lined plate to cool, then finely crumble.
05 - Pipe or spoon the yolk filling into egg white halves, distributing evenly.
06 - Sprinkle each filled egg with shredded romaine lettuce, diced grape tomatoes, crispy bacon crumbles, and chopped chives if desired.
07 - Serve immediately, or refrigerate until ready to present.
