Recipe By : The Junior League of New Orleans, La.
Serving Size : 10 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 hard-boiled eggs
2/3 cup mayonnaise
3/4 cup sour cream
1 1/2 teaspoons prepared mustard
(with horseradish)
1/2 pound cooked bacon -- crumbled
1/3 cup green onions -- chopped
1 cup celery -- chopped
7 cups cooked potatoes -- cubed
1/3 cup Italian salad dressing
salt -- to taste
Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend with
mayonnaise, sour cream, and mustard. In a separate bowl, chop egg whites.
Combine with bacon, onion, celery, potatoes, and salad dressing. Fold in
mayonnaise mixture and season with salt. Serves 8 to 10. Source: Jambalaya;
The Junior League of New Orleans, La. Formatted By: Joe & Lynda Beaugez,
HSNX53A; Metairie, La.
