Begin by placing your eggs in a pot, covering them with cold water. Bring the water to a rolling boil over high heat. Once boiling, remove the pot from the heat, cover, and let the eggs sit for 9 minutes. Afterward, transfer them to an ice bath for about 5 minutes to cool completely, making them easier to peel. Set aside.

While the eggs are cooling, heat a skillet over medium heat. Add the double-smoked bacon strips, cooking them for approximately 8-10 minutes or until they are crispy and golden brown. Once done, use tongs to transfer the bacon to a plate lined with paper towels to drain excess grease.

Once the eggs are cool enough to handle, gently peel them and slice them in half lengthwise. Place the yolks in a mixing bowl and mash them with mayonnaise, capers, dill, chives, and grainy mustard until well-combined and creamy.

Take each egg white half and generously stuff it with the yolk mixture. Layer crispy bacon pieces on top of the filling, followed by a crisp piece of lettuce and a slice of tomato.

To add an extra touch, you can optionally sprinkle some fresh dill and everything bagel seasoning on top of each slider for added flavor and visual appeal. Finally, secure the whole assembly with a cocktail pick.