Finely chop 2 strips of bacon and set aside. Cut the other strip of bacon into 12 pieces for garnish, set aside.
Cut each of the hard-boiled eggs in half. Place the yolk in a medium mixing bowl and the whites on a serving plate.
Use a fork to break up the yolks until they look like crumbs. Add the mayonnaise to the yolks and mix to combine with a large spoon or rubber spatula. (Use the back of the spoon or the spatula to smush the egg yolks into the mayo for a creamy texture.)
Add 1/2 of the tomatoes and the finely chopped (2 strips) of bacon to the yolk mixture. stir until evenly combined. Season with salt and pepper, and mix to combine.
Fill a piping bag or Ziploc bag with the corner cut off with the yolk mixture. Pipe the yolk mixture into each of the egg white halves, overfilling the cavity.
Top each deviled egg center with a little lettuce, tomato, and one piece of the remaining bacon.
Any green lettuce would work for this recipe. I prefer to use a lettuce with a deeper green color to really stand out from the other colors.If you're making these eggs ahead of time, do everything except add the lettuce. Instead, garnish the tops of the eggs at the last minute with lettuce to keep the greens crisp. If you want to have these eggs ready to go 100% percent ahead of time, you could substitute spinach for the lettuce as it won't wilt as easily.