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Place the eggs gently in a medium saucepan. Add
cold water until the eggs are covered by about
an inch. Bring to a boil for ten minutes.
Remove from heat and cool. Peel the eggs under
cold running water. Add the eggs to a food
processor or magic bullet and pulse until
chopped. Stir in the mayonnaise, mustard, lemon
juice and salt and pepper. Taste and adjust as
necessary. Serve with lettuce leaves and bacon
for wrapping if desired. (optional)
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