Egg salad with bacon & horseradish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Hard-cooked eggs, peeled & | |
| Chopped | ||
| 6 | Ribs celery, chopped | |
| 5 | Scallions or green onions, | |
| White part & 2\" green, | ||
| Sliced | ||
| 12 | ounces | Bacon cut in 1\" squares, |
| Cooked crisp & drained | ||
| 2 | tablespoons | Caraway seeds |
| 3 | tablespoons | UP TO ... |
| 4 | tablespoons | Prepared white horseradish, |
| Drained | ||
| 1 | cup | Mayonnaise |
| Salt & freshly ground black | ||
| Pepper to taste | ||
| ½ | cup | Chopped fresh parsley |
Directions
Gently toss the eggs, celery, scallions, bacon & caraway seeds together in a medium-size bowl to combine. Mix the horseradish and mayonnaise and fold into the salad. Season to taste with salt & pepper. Garnish with parsley. From The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins. Submitted By TERRI WOLTMON On 04-22-95