4 strips of bacon
1med. onion
2 zesty dill pickles
5 hard boiled eggs
mayonnaise
Cut the bacon into tiny pieces and fry as crisp and brown as you can. Scoop out the pieces onto layers of paper towel and pat to remove excess fat. Finely chop the pickles, onion and eggs in a medium bowl then add just enough mayonnaise to hold it together. Serve over lettuce leaves with tomato slices or on bread as a sandwich. Serves 4. . .Lin
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