3 hard cooked eggs
1 1/2 tsp. yellow mustard
3 tbsp. cider vinegar
3 tbsp. sugar
16 oz. Romaine greens
1 c. croutons
4 slices torn cooked bacon
2 green onions
1/3 c. warm bacon drippings

Separate hard cooked eggs into yolks and whites. Chop whites. Mix yolks with mustard, vinegar and sugar until smooth. Mix greens and croutons in salad bowl and toss with dressing. Mix in warm bacon drippings. Sprinkle with egg whites, bacon pieces and green onions. 4 servings.