Egg halves filled with creamy yolks, topped with crispy bacon, juicy tomatoes, and fresh lettuce for a savory bite.
# 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 chives, finely chopped
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover the pan, remove from heat, and let eggs stand for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel eggs and slice them in half lengthwise. Carefully remove yolks and place in a mixing bowl; set egg whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until the mixture is creamy and smooth.
04 - In a skillet, cook thick-cut bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate, allow to cool, then crumble into small pieces.
05 - Spoon or pipe the prepared yolk filling into egg white halves.
06 - Garnish each filled egg with shredded romaine lettuce, diced grape tomatoes, bacon crumbles, and chives if desired.
07 - Serve immediately or refrigerate until ready to serve.
