Place the hard-cooked eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit for 9 minutes before transferring them to an ice bath for about 5 minutes.

While the eggs are cooling, heat a skillet over medium heat and add the slices of double-smoked bacon. Cook for about 5–7 minutes until the bacon is crispy, flipping halfway through. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease and allow it to cool slightly before crumbling it for garnish.

Once the eggs have cooled, gently peel and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting the whites aside. Mash the yolks with mayonnaise, capers, fresh dill, chives, and grainy mustard until the mixture is smooth and creamy. Taste and adjust seasoning if needed.

Using a spoon or piping bag, evenly fill each egg white half with the creamy yolk mixture. Aim for a generous amount to ensure each Devilled BLT Egg Slider packs a flavorful punch.

For each slider, place a crisp piece of bacon atop the filled egg half, followed by a fresh leaf of lettuce and a slice of juicy tomato. Stack them up neatly and secure each creation with a cute cocktail pick for stability and easy serving.

Finish these delightful Devilled BLT Egg Sliders by garnishing with fresh dill and a sprinkle of everything bagel seasoning if desired. Serve immediately to enjoy their fresh flavors, or refrigerate briefly until ready to share.