Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and roast until crisp, about 15 minutes. Preheat the broiler. Place the bread on a baking sheet and toast, turning once, for 2 minutes.
Meanwhile, in a large saucepan, combine the eggs and enough cold water to cover; bring to a rolling boil. Remove the pan from the heat, cover and let stand for 10 minutes. Drain the eggs, crack the shells; cover the eggs in their shells with cold water and let stand for a couple of minutes, then peel the eggs.
Halve the eggs and place the yolks in a bowl. Add the onion, mustard, relish, hot sauce, worcestershire, chile and garlic; mash together. Stir in just enough mayo (or Vegenaise or greek yogurt) to make smooth; season with salt and pepper. Chop the egg whites and fold into the deviled yolks.
Divide the egg salad among 4 toast slices. Top with the lettuce, tomato and bacon. Spread the top toast slices with a little red pepper jelly, if desired, and cover the sandwiches.