Yield: 10 Servings
|⅔ cup||Low-fat mayonnaise|
|¾ cup||Fat-free sour cream|
|1½ teaspoon||Dijon-style mustard|
|½ pounds||Turkey bacon; cooked & crumbled|
|⅓ cup||Green onions; chopped|
|1 cup||Celery; chopped|
|7 cups||Potatoes; cooked & cubed|
|⅓ cup||Italian salad dressing; low calorie|
|Salt; to taste|
From: Barbara Schmidt <smgin2@...> Date: Wed, 17 Jul 1996 13:57:52 -0700 Recipe By: bjs
Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend with mayonnaise, sour cream, and Dijon-style mustard. In a separate bowl, chop egg whites. Combine with crumbled bacon, onion, celery, potatoes, and salad dressing. Fold in mayonnaise mixture and season with salt. Chill for at least 2 hours. Serves 8 to 10.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .