4 slices bacon
4 eggs
1 tsp. mustard - prepared
2 1/2 c. sugar
1 1/2 tsp. salt
1 tbsp. cornstarch
1 tsp. paprika
1 c. hot water
1 c. white vinegar
1 tbsp. butter
Hard boiled eggs

Fry bacon until crisp and break into small pieces. Beat eggs with mustard. Add sugar with cornstarch and seasonings. Stir in egg mixture, add water and vinegar. Place over very low heat and cook until thick. Stir constantly. Do not boil mixture. Add butter and bacon. Pour into jar. Serve on salads or cooked green vegetables. Will keep in refrigerator indefinitely. Garnish with hard boiled eggs.