Horseradish Egg Salad

← salads
from the kitchen of Alicia Wingren
8-10 hard boiled eggs
3/8 c. sour cream
2 tbsp. mayo
2 tbsp. horseradish (we like Bubbies, but any with a short list of ingredients will do)
1.5 tsp. spicy brown mustard
1/4 tsp Worcestershire sauce
2-3 dill pickles, chopped
2-3 green onions, chopped (optional)
salt to taste
pepper to taste
paprika or forward for topping

Halve eggs, pop out yolk into a medium bowl, crumble with a fork until even consistency. Add all other ingredients to yolk mixture. Decide if you want to make deviled eggs or salad. If salad, just chop the whites and stir into mixture. This might work for 12 eggs, but I did it with 7 and it was a little soupy. I'll experiment and report back for next time.