Yield: 24 Servings
|12 larges||Eggs; hard cooked; peeled, carefully sliced in half|
|¼ cup||Sour cream|
|1 tablespoon||Dijon mustard|
|1 tablespoon||Prepared white horseradish|
|8 ounces||Bacon; cooked crisp; drained, crumbled fine|
|4||Scallions; chopped fine|
Put egg yolks into a small bowl and mash them with the back of a spoon.
Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture. From: "Beat This" by Add Hodgman.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Feb 16, 1998