In a medium pot, place the eggs and fill with water until it reaches 1-inch above the eggs. Bring to a rolling boil over high heat. Remove from heat and cover with a lid. Rest for 15 minutes. Rinse under cold running water until cool enough to handle. Remove the eggshells. Cut the eggs into ¼-inch dices. Transfer to a medium bowl. Cover with plastic wrap and chill in the fridge until ready to use.
For the bacon, you can either cook in a cold pan over stovetop until crisp or in the oven. If you are cooking the bacons in the oven, preheat the oven to 425˚F. Line a baking sheet with aluminum foil. Place the bacon in a single layer. Cover with a piece of parchment paper and top with another baking sheet. Cook in the oven for 23 – 25 minutes until crisp. Transfer to a plate lined with paper towels. Set aside.
In a medium bowl, combine the shredded cabbage, mayo, vinegar, and sugar. Mix well. Season with salt and pepper. Set aside.
For the eggs, mix with mayo and season with sugar, salt and pepper.
To assemble, place 2 slices of white bread on a chopping board. Cut each slice of bacon in half and trim to fit on top of the bread in a single layer. Divide the egg mixture and spread over the bacons. Top with coleslaw. Cover each sandwich with another slice of bread. Trim and cut the brown crusts off the sandwiches. Cut the sandwiches in half. Serve immediately.