Preheat oven to 400 degrees.

Spray a baking sheet with olive oil cooking spray.

Lay the pancetta slices in one layer on the baking sheet and bake for 15 minutes until brown and crispy.

When finished baking, allow pancetta to cool and then chop it up into small pieces.

Gently place eggs in a medium pot.

Fill with water.

Bring to a boil.

Boil for 10 minutes only so that the yolks do not develope a greenish-blue outer ring color.

One by one, crack eggs and run (individually) under cold running water while peeling off the shell.

Cool eggs in sealed container or plastic bag in frig.

Chop/dice all eggs, celery, onion, garlic, green olives, chives, Italian parsley, and dill; mix well.

Mix in the gorgonzola cheese.

Gently mix in mayonnaise, salt and pepper.

Blend in the crumbled pancetta.

Serve with lettuce on very fresh, soft white bread for a sandwich or on a bed of lettuce for a salad.

Garnish with green olives.