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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Mesquite, Texas in 1989. I have made this on several occasions. I love this recipe. One of my favorite appetizers.

  • Contributed by Catsrecipes Y-Group

Ingredients Edit

  • 12 hard boiled eggs peeled and halved
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon prepared white horseradish
  • 8 ounces bacon cooked crisp drained and crumbled fine
  • 4 scallions finely chopped

Directions Edit

  1. Put egg yolks in a small bowl and mash with the back of a spoon until smooth.
  2. Stir in mayonnaise, sour cream, mustard and horseradish.
  3. When the yolk mixture is smooth stir in bacon and scallions.
  4. Using two spoons stuff egg whites with yolk mixture.
  5. Cover with plastic wrap and chill.