Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil for 6 minutes. Take the eggs out of the water and run under cold water to cool.
In a non-stick pan over medium heat, cook the bacon on both sides until crisp. Set on a paper towel to drain any excess grease.
Peel the eggs, chop and add them to a bowl. Add mayonnaise, chives, and Dijon mustard. Then season with salt and pepper to taste and mix well.
Lightly toast the roll.
Layer the roll with lettuce, tomato seasoned with salt and pepper, egg salad, and bacon.