- 6 large eggs, hard boiled
- 1 tbsp. mayonnaise or more if needed
- 1/2 tsp. white vinegar
- 1 tsp. prepared horseradish
- 1/2 tsp. dry mustard
- Dash of Tabasco
- Salt and pepper to taste
- 4 slices bacon, cut into small pieces and cooked crisp
- Fresh parsley for garnish
Preparation
Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.
Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.
Sprinkle with bacon bits and chopped parsley before serving.
