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

Separate hard cooked eggs into whites and yolks. Chop whites. Mix yolks with mustard, vinegar and sugar until smooth. Combine Romaine in a salad bowl and toss with egg dressing, then lightly mix the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onions. Makes 4 servings.