Creamy eggs paired with bacon, tomato, and lettuce for a savory, eye-catching starter.
# What You 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)
# Step-by-Step Guide:
01 - Place eggs in a saucepan and add enough cold water to cover them. Bring water to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes. Drain eggs and cool under cold running water.
02 - Peel eggs carefully. Slice eggs lengthwise and remove yolks, placing yolks in a mixing bowl. Set egg whites aside on a platter.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until mixture is very smooth and creamy.
04 - Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to cool. Once cooled, crumble bacon into small pieces.
05 - Spoon or pipe the creamy yolk filling into egg white halves, filling each cavity generously.
06 - Top each filled egg with shredded romaine lettuce, diced grape tomatoes, bacon crumbles, and chives if desired.
07 - Serve immediately or refrigerate eggs until ready. Arrange on lettuce-lined platter for presentation if desired.
