Recipe - Bacon Deviled Eggs

WILSON BWVB02B
12 lg Eggs; hard cooked; peeled,
carefully cut or sliced up in half
One half cup Mayonnaise
One fourth cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish
8 ounce Bacon; cooked crisp;
drained, crumbled fine
4 Scallions; chopped fine

Put egg yolks into a small bowl and mash them with the back of a spoon.
Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture
is smooth, stir in bacon and scallions. Taste for seasoning. Using two
spoons, stuff egg whites with the yolk mixture. From: "Beat This" by Add
Hodgman.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Feb 16,
1998