Creamy eggs with bacon, lettuce, and tomato for a flavorful, crowd-pleasing American 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 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
# How-To Steps:
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 in half lengthwise. Carefully remove yolks and place them in a mixing bowl; reserve whites.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper until smooth and creamy.
04 - Cook bacon slices in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, cool, and crumble.
05 - Spoon or pipe the yolk filling into the egg white halves.
06 - Top each filled egg with shredded romaine lettuce, diced grape tomatoes, crispy bacon crumbles, and chives as desired. Serve immediately or refrigerate until serving.
