The Best Egg Salad

3/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons Dijon mustard

1/4 teaspoon Hungarian paprika -- sweet or hot

12 large eggs -- hard-boiled, peeled

-- and chopped 8 ounces thick-cut bacon -- cooked crisp and

-- crumbled 6 scallions -- minced

2 tablespoons prepared white horseradish -- or to taste

salt -- to taste pepper -- freshly ground, 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. From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, page 62.

Typos by K. Hudson Lipin, 09/04/98