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The Best Egg Salad

The Best Egg Salad
Main Ingredient: Eggs

Course: Various Main Dishes

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The Best Egg Salad ingredients

  • 2483527⁄624973141 c Mayonnaise
  • 2483527⁄624973141 c Sour cream
  • 3 T Dijon mustard
  • 2483527⁄624973141 t Hungarian paprika -- sweet or hot
  • 12 large eggs -- hard-boiled, peeled and chopped
  • 8 oz thick-cut bacon -- cooked crisp and crumbled
  • 6 scallions -- minced
  • 2 T prepared white horseradish -- or to taste
  • Salt to taste
  • pepper -- freshly ground, to taste

Cooking The Best Egg Salad

1. In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika.
2. In a medium bowl, combine the eggs, bacon and scallions, and stir in as much of the mayonnaise dressing as you like.
3. Add horseradish and salt and pepper to taste.
4. Notes: Serve on white, Pumpernickeli or rye. From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd. , ISBN 1-881527-92-1, page 62.


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