770. BACON and HORSERADISH EGG SALAD

4 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)

Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.


courtesy of: The Egg Salad Gourmet