Place eggs in large pot in a single layer. Fill with enough cold water to cover the eggs an inch deep. Bring to a boil, then remove from heat and cover for 18 minutes.
While the eggs are sitting, cook the bacon over medium heat until crispy and the fat is rendered. Drain on paper lined plate. Seed and de-ribb, the tomato then finely dice it, set aside. Chop the bacon into finely diced pieces and set aside. Take the half avocado, lemon juice and using a fork, or food processor mash/process until smooth. Store in fridge until ready to use.
Once the eggs are done, drain water and place pot under cold running water until the eggs have cooled enough to handle, about five minutes. Drain water again and remove eggs from shells. Cut eggs in half lengthwise. place in egg tray or dish, set aside.
Using a fork, remove all the egg yolks and place in a mixing bowl. Mix with mayonnaise, vinegar, mustard and salt until smooth. Fill egg whites with mixture. Top the eggs with the avocado puree, the chopped tomatoes, chopped bacon, and last but not least a pinch of micro greens. Serve right away. You will have extra avocado, tomatoes and bacon left.
Servings 0