Instructions

1. In a large saucepan, boil the eggs approximately 8 to 10 minutes. Drain well and rinse the eggs under cold water. Peel and chop the eggs. In a bowl, combine the chopped eggs with the Paleo mayo and chopped fresh chives. Season with salt and pepper, to taste.
   
2. Meanwhile, fry the chopped bacon in a small skillet until crispy. Remove the bacon from the skillet with a slotted spoon and allow to cool slightly before combining with the egg salad.
   
3. Lay the 4 slices of bread on 4 plates and place a lettuce leaf on each slice. Place an equal amount of egg salad on each of the 4 bread slices and garnish with extra chopped fresh chives.