From our kitchen: We used less mayo and sour cream here than the ½ cup of each that the original recipe called for. Even with less dressing, this salad is very moist and flavourful. The swap saves you some calories, too.

Ingredients:

1 dozen large eggs

1/3 cup light mayonnaise

1/3 cup reduced-fat sour cream

¼ teaspoon WillYUM Spice Chipotle Paprika

3 tablespoons Dijon mustard

2 tablespoons horseradish

2 tablespoons chopped red onion

¼ cup real bacon bits

¼ teaspoon WillYUM Spice Smoked Mesquite Salt

¼ teaspoon WillYUM Spice Pepper's Essence

 Directions:

1. Put eggs in a large saucepan, cover with cold water, and bring to a boil. Cover pan and remove from heat. Let stand 10 to 15 minutes. Drain; add ice water to cover, and let eggs cool 5 minutes. Peel and chop.
2. Mix eggs with remaining ingredients in a bowl. Serve immediately, or refrigerate until serving.

PER ½ CUP SERVING 179 CAL; 12.4g FAT (3.9g SAT); 11.3g

PRO; 3.2g CARB; 0.2 FIBER; 491mg SODIUM; 287mg CHOL