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How To make The Best Egg Salad

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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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