The Best Egg Salad

* Exported from MasterCook Buster *

THE BEST EGG SALAD

Recipe By : Ann Hodgman, "Beat That! Cookbook"
Serving Size : 8 Preparation Time :
Categories : Sandwiches Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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