Begin by hard boiling your eggs. Place them in a pot and cover with water, bringing it to a rolling boil over medium heat. Once boiling, cover the pot and remove from heat, allowing the eggs to sit for 9-12 minutes.

Transfer the eggs to an ice bath for 5-10 minutes to stop the cooking process, ensuring a creamy yolk texture.

While the eggs cool, cook the thick cut bacon in a skillet over medium heat until crispy, about 6-8 minutes.

Drain the bacon on paper towels, slice the Roma tomatoes into thin rounds and chop the lettuce.

Once the eggs are cool, peel them and slice each egg in half lengthwise, arranging the bottom halves on a serving platter.

Layer on each egg half: lettuce, tomato slice, cheddar cheese wedge, and crispy bacon.

Add mayonnaise and mustard on top of each bacon layer, then sprinkle with salt and pepper.

Place the top halves of the eggs back onto each filled base, using toothpicks if needed for secure assembly.