Wash and pick over Swiss Chard. Cook in boiling salted water, using just enough water to prevent Chard from burning. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with "hard-boiled" eggs cut in halves lengthwise, having cut side out. Cut a slice off the large end of each egg so that they will stay in place. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound.