wilkes

Egg Salad with a Kick
12 hard-cooked eggs, peeled and chopped
1/2 cup light mayonnaise
1/2 cup low-fat sour cream
1/4 teaspoon paprika
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped red onion
1/4 cup real bacon bits
salt and pepper to taste
Tabasco sauce to taste (I use 1 tbs)
In a medium bowl, stir together the eggs, mayonnaise, Tabasco
sour cream, paprika, mustard, horseradish, red onion and bacon bits.
Season with salt and pepper to taste.
Serve immediately, or refrigerate until serving
Cold, Creamy Egg Salad
6 hard-cooked eggs
2 egg yolks, beaten
2 tablespoons warm vinegar
2 tablespoons butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons minced onion
1/4 cup minced celery
1/2 cup cream, whipped
1/4 cup mayonnaise
6 sprigs fresh parsley
1 teaspoon paprika
Peel boiled eggs and cut in half. Place in a serving bowl and
set aside. Beat together egg yolks and warm vinegar, and
cook over low heat, stirring until thickened.
Set aside. In a separate bowl, cream butter, sugar, salt,
pepper, onion and celery. Stir in egg mixture and refrigerate
to cool. Fold in whipped cream and mayonnaise.
Pour dressing over eggs in the serving bowl; garnish with
parsley and paprika. Refrigerate and serve cold.

chopped boiled eggs, salt, pepper, mayo, mustard, pickle relish

need a good recipe for egg salad