Egg halves feature creamy filling, crisp bacon, lettuce, and juicy tomatoes for a playful, savory bite.
# Components:
→ 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
# Method:
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 eggs and cool under cold running water.
02 - Peel eggs and slice 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 smooth and creamy.
04 - Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Once cool, crumble bacon into small pieces.
05 - Spoon or pipe the creamy yolk mixture into the egg white halves.
06 - Top each filled egg with shredded romaine lettuce, diced grape tomatoes, crispy bacon crumbles, and chives if desired. Serve immediately or chill until ready to serve.
