Creamy stuffed eggs with bacon, lettuce, and tomato for a playful, crowd-pleasing appetizer.
# 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 (optional)
# Step-by-Step:
01 - Arrange eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and allow eggs to stand for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel eggs and slice each in half lengthwise. Gently remove yolks to a mixing bowl and reserve egg white halves.
03 - Thoroughly mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper until creamy and smooth.
04 - In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate, cool, and crumble.
05 - Spoon or pipe the yolk mixture into the cavity of each egg white half.
06 - Top each egg half with shredded lettuce, diced grape tomatoes, crispy bacon crumbles, and chives if desired. Serve immediately or refrigerate until serving.
