Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
INGREDIENTS (for 8 servings):
- 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
In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.
Making hard-cooked eggs:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, peel and chop.