Sunday, February 9, 2014

Devilishly Good Egg Potato Salad



Ingredients:

15 eggs hard boiled
1 tablespoon mustard
3/4 cup light mayonnaise
1/3 cup half and half
1/2 tablespoon vinegar
1 1/2 teaspoons dried dill
1 1/2 teaspoons finely ground pepper 
1 tablespoon sugar (you can add a little less or more depending on your preference)
1 teaspoon paprika
1 cup finely chopped sweet onion
1/3 cup thinly sliced green onions
3/4 cup finely chopped crispy cooked bacon
4 pounds potatoes cooked, peeled, and cut into 1 inch pieces 


Directions:

Peel eggs and place yolks in a medium bowl. Mix egg yolks together with mustard, mayonnaise, milk, and vinegar. Beat until creamy and fairly thin. Stir in dill, pepper, sugar, paprika, onion, green onions, and bacon. Dice egg whites and add to cubed potatoes. Pour egg yolk mixture over egg whites and potatoes, and stir well until eggs and potatoes are coated.If the mixture is a bit dry, add additional mayonnaise until desired consistency is reached.Sprinkle top of potato salad with additional paprika. Chill several hours. Serve and enjoy!