Begin by boiling your eggs. Place eggs in a pot, cover with water, and bring to a rolling boil over medium heat. Once boiling, cover and remove from heat, letting them sit for 10-12 minutes.

Transfer the eggs to an ice bath for 5 minutes for easy peeling. Once cooled, carefully peel and slice each hard-boiled egg in half, trimming one half of the egg white to make each slider more stable.

Once the eggs are halved, sprinkle the yolk halves with a pinch of salt and a dash of black pepper. Spread a generous layer of mustard on top of each yolk half.

Start with the egg white half as the base, layering each one with a crispy piece of cooked bacon, followed by a juicy slice of tomato. Top it off with a crunchy piece of baby romaine lettuce.

Gently place the other half of the hard-boiled egg on top to cap your assembly. Use a toothpick to secure the layers together firmly.

If desired, sprinkle a touch of extra black pepper and some sesame seeds on top for an added crunch. Serve immediately.