| Measure | Ingredient |
|---|---|
| 6 eaches | Hard-cooked eggs |
| 3 slices | Crisp bacon |
| 1 tablespoon | Butter or butter substitute |
| 3 eaches | Pickles |
| ½ teaspoon | Mustard |
| Salt and pepper | |
| Mayonnaise dressing |
Cut eggs in halves lengthwise. Remove yolks. Mash. Chop pickles and bacon. Add butter, salt, pepper, mustard, and yolks. Mix thoroughly. Moisten with mayonnaise. Refill egg whites. 6 servings. Addie Harpley, Atlanta, GA.
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