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3/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons Dijon mustard

1/4 teaspoon Hungarian paprika — sweet or hot

12 large eggs — hard-boiled, peeled

— and chopped 8 ounces thick-cut bacon — cooked crisp and

— crumbled 6 scallions — minced

2 tablespoons prepared white horseradish — or to taste

salt — to taste pepper — freshly ground, to — taste

In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika. In a medium bowl, combine the eggs, bacon and scallions, and stir in as much of the mayonnaise dressing as you like. Add horseradish and salt and pepper to taste.

Notes: Serve on white, Pumpernickel or rye. From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, page 62.

Typos by K. Hudson Lipin, 09/04/98

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