Add the eggs to a small saucepan. Cover the eggs by an inch with water and bring them up to a boil. Reduce to a simmer for 7 minutes. Drain the eggs and rinse immediately under cold water. Once the eggs are cool enough to handle, gently crack and peel away the shells.
Heat the olive oil in a skillet over a medium/high heat. Add the bacon to the skillet. Cook the bacon through until crisp and golden. Remove the bacon from the skillet and set aside to cool. Once cool, slice each piece in half across the middle.
Slice the cooked eggs in half lengthwise. Arrange the egg halves across a clean work surface. Dividing evenly, spread mayonnaise over four of the egg halves.
Top each mayo-coated egg half with a piece of the cooked bacon. Roughly tear the lettuce and layer over the bacon. Slice the tomato into 4. Top each layered egg with a slice of tomato. Place the uncovered egg halves on top of the layered eggs and secure each with a cocktail stick to hold together. Serve immediately.