Mini Bacon and Egg Crostini

• 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

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.
3. Set aside.
4. To assemble, lay out the toast and spread the spicy mayonnaise on each piece.
5. Lay a piece of lettuce on the spicy mayonnaise.
6. Top the lettuce with two overlapping slices of egg and a piece of bacon to finish.
7. Serve immediately.

eggs, mayonnaise, hot sauce, pumpernickel toasts, bibb lettuce, bacon

Taken from www.foodnetwork.com/recipes/mini-bacon-and-egg-crostini.html (may not work)