Southern Tea Sandwiches

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For the Onion Cream Cheese:

1 8-ounce container whipped cream cheese

1 tablespoon minced fresh chives

1 tablespoon thinly sliced scallions

1/2 teaspoon garlic powder

Kosher salt and freshly ground pepper

For the Egg-Bacon Salad:

3/4 cup mayonnaise, plus more if needed

2 tablespoons minced fresh parsley

2 tablespoons minced shallots

1 tablespoon Dijon mustard

1/2 teaspoon smoked paprika

6 hard-boiled large eggs, peeled and chopped

4 slices bacon, cooked and crumbled

Kosher salt and freshly ground pepper

For the Sandwiches:

1 loaf white bread (about 16 slices)

1 6-ounce package thinly sliced smoked salmon

1/2 lemon

1 Persian cucumber, sliced into 16 rounds (about 1/4 inch thick)