Start by placing the hard-cooked eggs in a medium saucepan and covering them with cold water, ensuring there's at least an inch of water above the eggs. Bring the pot to a rolling boil over medium-high heat. Once boiling, remove it from heat, cover, and let the eggs sit for 9 minutes. Afterward, transfer the eggs to an ice bath to chill, halting the cooking process, and once cool, peel them gently.

In a skillet over medium heat, add the double-smoked bacon strips. Cook them until they are crispy and golden, which should take about 8-10 minutes. Make sure to turn them occasionally for even cooking. Once cooked, transfer the bacon to a paper towel-lined plate to drain off any excess grease, allowing it to cool while you prepare the egg filling.

Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl, leaving the whites intact. To the yolks, add mayonnaise, capers, fresh dill, chives, and grainy mustard. Mash the mixture with a fork until smooth and well blended, ensuring it has a creamy consistency reminiscent of the classic devilled eggs.

Begin assembling your sliders by spooning the yolk mixture into each egg white half generously. Then, take a piece of crispy bacon and lay it on top of the yolk filling. Next, tuck a fresh lettuce leaf and a slice of juicy tomato onto each bacon-topped egg.

Carefully place the remaining egg whites on top to create sandwich-like sliders. Use a cocktail pick to pierce through the layers, securing everything together. For an added touch, garnish each slider with chopped fresh dill and a sprinkle of everything bagel seasoning.