Crumbled Bacon And Hard-Boiled Egg Sandwiches

• 6 large eggs
• 1-2 tablespoons mayonnaise
• 1 squeeze lemon juice
• 1 pinch salt and pepper
• 1/2 bunch chopped chives
• 8 slices of whole grain bread, toasted
• 8 slices bacon, cooked and crumbled into largish pieces
• 8 lettuce leaves

1. Hard boil the eggs. (Which is supposed to be idiot-proof, but I am still learning. I place the eggs in the bottom of a saucepan and cover them with water. I turn the heat to medium, and wait for the water to boil. Then I turn the heat off, cover the eggs with the top or a plate, because I can never find the right top quickly enough and wait 15 minutes. Then I pour off the warm water add some ice cubes, and run cold water over the eggs.) Crack and peel each egg, and put in the nice blue bowl. The colors are pure and lovely, just like Monet's dining room. Add the mayonnaise, salt and pepper, and slice through the warm eggs. Don't mix the eggs too much - this is not egg salad. Sprinkle in the chopped chives.You want to see all the chunks and appreciate the colors! No mush, please.
2. Put a piece of lettuce on each piece of bread, gently spoon the egg mixture onto the lettuce, then crumble the bacon lovingly onto the egg. The lettuce will keep the bread from getting soggy, but this is a meal that is best eaten while the egg and bacon are still warm. Maybe your box lunch goes no further than the back porch, where you can watch over the bird feeder and plan the fall bulb scheme. Or it will transport nicely to the tent that has sprung up in the living room where someone has a scratchy throat, and needs sustenance to get through the long afternoon home from school.
3. And, as is the case with most sandwiches, this is greatly enhanced with a judicious handful of potato chips.

eggs, mayonnaise, lemon juice, salt, chives, grain bread, bacon

Taken from food52.com/recipes/6916-crumbled-bacon-and-hard-boiled-egg-sandwiches (may not work)