# What You’ll 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 romaine lettuce, finely shredded
11 - 1 tablespoon chives, finely chopped
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel the eggs and slice in half lengthwise. Gently remove yolks and place in a mixing bowl; set 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, allow to cool, then crumble.
05 - Spoon or pipe the prepared filling into the egg white halves.
06 - Top each egg with shredded romaine, diced grape tomatoes, crumbled bacon, and chives if desired.
07 - Arrange the deviled eggs on a platter and serve immediately or refrigerate until ready to serve.
