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