6 hard cooked and finely chopped eggs
1 tablespoon soft butter
1 1/4 teaspoons liquid smoke
1 1/2 teaspoons lemon juice
1 teaspoon prepared mustard
1 1/2 teaspoons Worchestershire sauce
1 drop Tabasco sauce
3/4 teaspoon salt
1/2 teaspoon dried minced onion
Directions: Combine all ingredients; blend until smooth with mixer. Refrigerate for 4 hours. Whip. Let stand for 30 minutes. Serve with your favorite crackers.
Notes: This became a family favorite when we had a flock of chickens.