# 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)
# Directions:
01 - Arrange eggs in a saucepan and cover thoroughly with cold water. Bring to a boil, then cover, remove from heat, and let eggs stand for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel eggs carefully and slice lengthwise. Gently remove yolks and transfer to a mixing bowl; set the whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until you achieve a smooth and creamy texture.
04 - In a skillet over medium heat, cook bacon slices until crisp. Transfer to a paper towel-lined plate, allow to cool completely, and crumble finely.
05 - Spoon or pipe the prepared yolk filling into the cavity of each egg white half.
06 - Garnish each deviled egg with shredded romaine lettuce, diced grape tomatoes, bacon crumbles, and chopped chives if desired.
07 - Present immediately or refrigerate until ready to serve for optimal freshness.
