To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!

After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks. Place the yolks in a bowl.

Mash the yolks with the mayo, relish, mustards and a big pinch of salt and pepper. You want it mashed well so it’s almost smooth. I suggest tasting the mixture to see if you need any more salt and pepper, or more mustard and mayo for your own preference.

Spoon or pipe the filling back into the egg whites. Sprinkle with smoked paprika. As a note, the eggs can be made a day ahead of time and stored in the fridge.

Heat the bacon in a large skillet over medium-low heat. Cook it until the fat is rendered and it’s crispy, then remove it with a slotted spoon and place it on a paper towel to remove excess grease.

While the bacon cooks, slice the tomatoes and make the vinaigrette. To make the vinaigrette, whisk together the vinegar, lemon juice, honey, herbs garlic and a pinch of salt and pepper. Stream in the olive oil while whisking and whisk until emulsified.

Place the romaine on a large serving plate. Toss the lettuce with a pinch of salt and pepper. Top with the tomatoes and bacon. Place the deviled eggs all over the salad. Drizzle with the herb dressing right before serving!