Ingredients

• 4 hard-boiled eggs
• 1/3 cup mayonnaise
• 1 tablespoon Sriracha or other hot sauce
• 8 mini pumpernickel toasts, each 2-inches square
• 3 leaves Bibb lettuce, torn into 8 small pieces
• 2 pieces cooked bacon, cut into strips 1/3-inch wide and 1 1/2-inches long

Browse by ingredient

Instructions

1. Slice the eggs crosswise into thin slices, reserving the top and the bottom for another use.
2. In a small bowl stir together the mayonnaise and the Sriracha. Set aside.
3. To assemble, lay out the toast and spread the spicy mayonnaise on each piece. Lay a piece of lettuce on the spicy mayonnaise. Top the lettuce with two overlapping slices of egg and a piece of bacon to finish. Serve immediately.