The Best Egg Salad
281
Quick, easy and delicious. Serve it as a salad along with your main course, or simply make a yummy sandwich with it. No fuss recipe!
Ingredients
| ¾ | cup |
mayonnaise
|
|
| ¼ | cup |
sour cream
|
|
| 3 | tablespoons |
dijon mustard
|
|
| ¼ | teaspoon |
paprika
sweet or hot |
* |
| 12 | large |
eggs
large, hard-boiled, , and chopped |
|
| 8 | ounces |
bacon
thick-cut, cooked crisp and crumbled |
|
| 6 | each |
scallions, spring or green onions
minced |
|
| 2 | tablespoons |
horseradish
prepared white, or to taste |
|
| 1 | teaspoon |
salt
to taste |
|
| 1 | teaspoon |
black pepper
to taste |
Directions
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.
