3 hard cooked eggs
1 1/2 tsp. yellow mustard
3 tbsp. cider vinegar
3 tbsp. sugar
16 oz. Romaine greens
4 slices torn cooked bacon
2 chopped green onions
1/4 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 in the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onions. Makes 4 servings.