# 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 finely shredded romaine lettuce
11 - 1 tablespoon chives, finely chopped (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes. Drain and cool under cold running water.
02 - Peel eggs and slice each in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set egg whites aside.
03 - Thoroughly mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and freshly ground black pepper until mixture is smooth and creamy.
04 - In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to cool, then crumble.
05 - Spoon or pipe the prepared yolk filling into the cavity of each egg white half.
06 - Top each filled egg with shredded romaine lettuce, diced grape tomatoes, crumbled bacon, and chives if desired.
07 - Arrange deviled eggs on a serving platter and serve immediately or chill until ready to serve.
