Slice each egg in half lengthwise and gently remove the yolks. Place the egg white halves on a serving dish.
In a medium bowl, break up and fluff the yolks. Add mayonnaise and dijon mustard and mix until it’s a cohesive blend.
Quarter the tomatoes. Set aside 18 of the quartered tomato wedges. For the remaining tomatoes, remove the seeds and slice into smaller pieces.
Fold the de-seeded tomatoes and all but 2 tablespoons of the bacon. Once combined, transfer the mixture into a plastic bag. Snip one corner of the bag and evenly pipe the filling into the halved egg whites.
On each yolk filling, place small crumble of bacon, a couple micro greens or arugula leaf, and one quartered tomato. Sprinkle the stuffed eggs with black pepper.