Begin by placing the hard-cooked eggs in a pot and covering them with cold water. Bring to a boil over medium-high heat. Once boiling, remove the pot from heat, cover it, and let the eggs sit for 9 minutes. Transfer the eggs to an ice bath to cool.

In a large skillet, heat over medium heat and add the double-smoked bacon slices. Cook until crispy, about 5–7 minutes, turning occasionally for even crispiness. Drain on paper towels and reserve some slices for assembly.

Once the eggs are cooled, slice them in half lengthwise, remove the yolks, and mash in a mixing bowl. Mix in mayonnaise, finely chopped capers, fresh dill, chives, and grainy mustard. Combine until creamy and adjust seasoning to taste.

Stuff each egg white half with the yolk mixture. Top with a piece of crispy bacon, a fresh leaf of lettuce, and a slice of cocktail tomato. Stack neatly for the perfect blend of flavors.

Secure each slider with cocktail picks. Optionally, sprinkle chopped dill or everything bagel seasoning on top and serve immediately.