Cape Gazette

Baconnaise Egg Salad

By PEPPERS | Mar 24, 2013


12 hard-cooked eggs, peeled and


1/2 cup Baconnaise

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, Baconnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

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