Preheat your oven to 375°F (190°C). Cut your grinder roll into bite-sized cubes. In a skillet over medium heat, melt the unsalted butter and add everything bagel seasoning. Toss in the bread cubes, ensuring they are well-coated. Spread them out on a baking sheet and toast them in the oven until golden brown and crunchy, about 10–12 minutes.

While the croutons are baking, bring a pot of water to a boil. Gently add in your eggs and let them cook for about 9–10 minutes for hard-boiled perfection. Once done, transfer them to an ice bath to cool down quickly.

Trim and shred your Brussels sprouts finely. In a large bowl, toss them with olive oil, Kosher salt, and black pepper. Spread them out on another baking sheet and roast at the same temperature for about 15 minutes until tender and slightly crisped.

In a separate bowl, whisk together mayonnaise, creamy Caesar dressing, deli-style mustard, Worcestershire sauce, minced garlic, lemon juice, anchovy paste (if using), shredded Parmesan cheese, salt, and pepper until smooth.

In a large serving bowl or platter, combine roasted Brussels sprouts with chopped bacon and drizzle generously with dressing. Toss gently until everything is well-coated.

Slice your hard-boiled eggs and arrange them on top of the salad along with the homemade croutons. Serve additional dressing on the side if desired.