Prepare the Eggs

1. Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10–12 minutes.
2. Cool and Peel: Transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs carefully and pat them dry with a paper towel.

Prepare the Filling

3. Halve the Eggs: Slice the eggs in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving platter.
4. Mix the Filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper. Mix until creamy and well combined. Taste and adjust seasoning if needed.

Assemble the Devilled Eggs

5. Fill the Egg Whites: Use a spoon or a piping bag fitted with a star tip to fill the egg white halves with the yolk mixture.
6. Add Toppings: Sprinkle each devilled egg with crumbled double-smoked bacon, chopped lettuce, and diced tomatoes.

Garnish and Serve

7. Garnish: Sprinkle with smoked paprika or cayenne for added flavor and garnish with chopped chives for a fresh, vibrant touch.
8. Serve: Serve immediately or refrigerate until ready to enjoy.