Bring 6 eggs to a boil. As soon as the water starts to boil, turn off the heat, cover, and set aside for 15 minutes.

Transfer the eggs into an ice bath. Set aside 2-5 minutes.

Cook 2 bacon slices. Chop them up into small pieces.

Peel the eggs and throw yolks into a bowl.

Place the romaine leaves on a plate and place egg whites on the lettuce.

Smash yolks and mix in mayo, mustard, bacon, lemon juice, salt and pepper.

Carefully fill egg whites with mixture.

Chop grape tomatoes into small pieces to garnish eggs.

Top with chopped chives and tomatoes.