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.
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
- 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.
- 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