Place hard-cooked eggs in a pot filled with cold water, ensuring they're submerged. Bring to a boil, cover, and let sit for 9 minutes. Transfer to an ice bath for 5 minutes, then peel.

In a skillet over medium heat, cook the bacon strips until crispy and browned, about 6-8 minutes. Drain on paper towels.

Slice the peeled eggs in half and scoop out the yolks into a bowl. Mash until smooth and stir in mayonnaise, capers, dill, chives, and mustard until creamy.

Fill each egg white half with the yolk mixture, mounding it slightly above the edges.

Assemble each slider with bacon, lettuce, and tomato on top of the yolk-filled egg half, then cap with the other half.

Optionally, sprinkle everything bagel seasoning on top. Serve immediately on a platter.