- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
15 minutes
Prep: 15 minutes
Cook: 0 minutes
739 calories per serving view nutrition facts
4-6 servings
suggest servings
Be the first to add a photo of this recipe!
| 3/4 | cup | mayonnaise | |
| 1/4 | cup | sour cream | |
| 3 | tablespoons | dijon mustard | |
| 1/4 | teaspoon | hungarian 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 |
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.
| % Daily Value* | |
| Total Fat 57.0g | 87% |
| Saturated Fat 16.0g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 714mg | 238% |
| Sodium 2574mg | 107% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 1.0g | 6% |
| Sugars 5.0g | |
| Protein 42.0g | 83% |
| Vitamin A | 25% | Vitamin C | 11% | |
| Calcium | 14% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Onions are an indispensable commodity in cuisines the world over. They are highly versatile, lending themselves to a variety of...
This recipe is truly wonderful. I love it, and have made it several times. Makes great hostess gifts. I love it so much I have shared it with all my friends. Thank you to whom ever shared this recipe!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
