A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.
Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.