*  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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