12 extra-large eggs
3 slices good-quality bacon, finely chopped
About 1-1 1/2 teaspoons Worcestershire sauce
About 2 teaspoons hot sauce
1 tablespoon prepared yellow mustard or Dijon mustard
2 rounded spoonfuls mayonnaise
About 2 tablespoons onion, grated
Salt and black pepper, to taste
A couple of small leaves crispy Romaine hearts, thinly sliced or finely chopped
4 cherry or grape tomatoes, sliced (if you're making 12 upright eggs, use 8 cherry or grape tomato pieces; if you’re serving halved eggs, use 24 pieces)
Place the eggs in a pot and cover with water. Bring to a boil, cover the pot, turn off the heat and let stand for 10 minutes.
Run the eggs under cold water, crack the egg shells and soak for a couple of minutes. Peel and halve the eggs or cut the top third of the eggs off to serve them upright – you'll have 12 upright eggs versus 24 halves. Scoop out the hard yolks into a small mixing bowl.
Meanwhile, brown the bacon until crisp and drain on a paper towel-lined plate. Add the bacon bits to the egg yolks. Add the Worcestershire suace, hot sauce, mustard, mayo and grated onion and mash to combine. Season with salt and pepper, to taste.
Place the filling in a small sealable plastic bag and cut the corner off to form a makeshift pastry bag. Pipe the filling into the egg whites and top with shredded lettuce and sliced tomatoes.