Creamy egg halves with bacon, tomato, and lettuce for a fresh, satisfying bite. Easy, quick, and crowd-pleasing.
# 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, to taste
07 - Freshly ground black pepper, to taste
→ Toppings
08 - 3 slices thick-cut bacon
09 - 1/2 cup grape tomatoes, finely diced
10 - 1/2 cup romaine lettuce, finely shredded
11 - 1 tablespoon chives, finely chopped (optional)
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel eggs and cut in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Set whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper until mixture is smooth and creamy.
04 - In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate, allow to cool, then crumble.
05 - Spoon or pipe the prepared yolk filling evenly into the egg white halves.
06 - Top each filled egg half with shredded lettuce, diced tomatoes, bacon crumbles, and chives if using.
07 - Serve immediately or chill until ready to present.
