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Dice the hard-boiled eggs to your liking (very thin or big & chunky, your choice!)
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Mix the diced eggs with the mayo, dijon mustard, salt, pepper and paprika until everything is incorporated.
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Put it in the fridge until you are ready for the egg salad.
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While the egg salad is chilling, cut two slices of bread into circles (one bigger than the other).
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Put the bacon under the larger bread circle.
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Cover the large bread circle in egg salad.
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Place the smaller bread circle on top of the egg salad.
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Arrange the eyes (chocolate chips) and nose (sprinkles or carrot) on the smaller piece of bread.
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Serve & enjoy!