Egg Salad - cooking recipe

Ingredients

6 hard-boiled eggs
3 heaping Tbsp. mayonnaise
1/2 tsp. mustard
3 dashes Worcestershire sauce
8 pieces bacon, fried crisp
Lawry's season salt to taste
salt and pepper to taste

Preparation

Put eggs through an egg slicer, then chop the slices up thoroughly.
Mix the chopped egg with the mayonnaise, mustard, Worcestershire sauce, Lawry's and salt and pepper.
Crumble the bacon into medium-sized bits and mix with other ingredients. Refrigerate and allow to sit for about 4 hours for flavors to blend well.
Serves 4.