To make the croutons, preheat the oven to 375 degrees.
Cut the bread into small, bite-sized cubes and place them in a medium bowl.
In a small bowl, stir together the olive oil, salt, pepper, and paprika.
Pour the contents of the small bowl over the bread cubes and stir to coat evenly.
Spread the bread cubes in an 8 x 8 inch pan and bake for 10 minutes, stirring occasionally.
To assemble the salad, you will need four pint-sized mason jars to hold the salads. In the bottom of each jar, place 1/4 of the dressing.
On top of the dressing in each jar, place 1/4 cup of carrots, followed by 1/4 cup of red peppers, then 1/4 of the blueberries, then one chopped hard-boiled egg, then 1/4 cup of croutons, and finally 1/2 cup of lettuce on top.
Place the lids on the jars and store in the refrigerator.
To serve the salad, shake the jar so the dressing is well-distributed and the contents are mixed.