Egg and Bacon Canapés

Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1 cm) slices.

Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.

In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.

To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a piece of bacon and garnish with fresh herbs.