To make the egg salad, place eggs into a medium saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 5 minutes. Drain and cool. Peel eggs and cut 2 centre slices from one of the eggs and reserve for the bunny eyes. Chop remaining eggs and place into a large bowl

Heat oil in a frying pan over medium heat. Add onion and bacon and cook for 10 minutes or until tender and bacon is golden. Cool. Add to chopped egg

Add sour cream, mayonnaise, chives, lemon rind and lemon juice to egg mixture. Squeeze liquid from spinach and discard. Add the spinach to egg mixture. Stir until well combined. Season

Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Trim top off cob to create a lid and remove soft bread from base leaving a 2cm border. Tear soft bread into 3cm pieces and place onto prepared baking tray. Spray with olive oil and bake for 20 minutes or until golden and crisp, adding the cob for the final 10 minutes. Cool

Place base of cob onto a large board. Spoon egg mixture into cob base. Serve egg salad cob with toasted bread, carrots, qukes and capsicum slices