Creamy eggs with bacon, tomato, and lettuce offer tangy, savory bites perfect for gatherings or parties.
# What You’ll Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 1/4 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste
→ Toppings
07 - 3 slices thick-cut bacon
08 - 1/2 cup grape tomatoes, finely diced
09 - 1/2 cup finely shredded romaine lettuce
10 - 1 tablespoon fresh chives, finely chopped (optional)
# How To Make It:
01 - Arrange eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes. Drain and cool immediately under cold running water.
02 - Peel the cooled eggs, slice them in half lengthwise, and gently remove yolks. Place yolks in a mixing bowl and set whites aside on a platter.
03 - Mash egg yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper until mixture is smooth and creamy.
04 - Cook bacon slices in a skillet over medium heat until golden and crispy. Remove to a paper towel-lined plate, allow to cool, and crumble into small pieces.
05 - Spoon or pipe the prepared yolk mixture into each egg white half, mounding slightly.
06 - Top each filled egg with shredded romaine, diced grape tomatoes, crumbled bacon, and chives if desired. Serve immediately or refrigerate until ready to serve.
