Creole Bacon & Egg Salad

6 large, Hard-boiled eggs, finely chopped.
2 slices bacon, fried crisp, crumbled.
1 Tbl. red onion, finely chopped.
1/2 cup mayonnaise.
1/2 Tbl. Creole Mustard.
salt, pepper, and hot sauce, to taste.

Combine all ingredients in a bowl and mix well. Serve or refrigerate until needed. (If you can’t find Creole Mustard, substitute the following);

6 Tbl. Dijon Mustard.
1/2 tsp. Worcestershire sauce.
Tabasco sauce or hot sauce, to taste.