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