Egg halves filled and topped with bacon, tomato, and lettuce for a savory, creamy appetizer twist.
# 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 (optional)
# How-To:
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 slice them in half lengthwise. Carefully remove yolks and set whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until the mixture forms a smooth, creamy consistency.
04 - In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate, allow to cool, and crumble into fine pieces.
05 - Spoon or pipe the prepared yolk filling into egg white halves.
06 - Top each filled egg with shredded romaine lettuce, diced grape tomatoes, crispy bacon crumbles, and chives if desired.
07 - Serve immediately or refrigerate until ready to serve.
