1 c. water
1 c. vinegar
1 tsp. salt
3 eggs, beaten
1 c. sugar
1/4 c. flour
1 tsp. dry mustard
2 hard boiled eggs, diced
4 slices bacon, fried and crumbled

In a small saucepan, bring the water, vinegar and salt to a boil. Mix the eggs with the sugar and flour, then add to the saucepan. Stir until the mixture thickens, about 5 minutes.

Remove from heat and add the mustard, eggs, and bacon crumbs. Serve hot, tossed with a crispy salad. This dressing can be refrigerated and reheated before serving. Makes 2 1/2 cups.