Bacon and Egg Salad
1 dozen boiled & peeled eggs
1 pound bacon; crisply fried & broken into ½ inch pieces
Durkee’s Famous Sauce
Your favorite mayo
Freshly ground black pepper
Press eggs through a ½ inch mesh (I use an old fashioned cake batter mixer) into a suitable sized mixing bowl.
Add half a mixture of the Durkee’s sauce, and your mixture of at most ¼ mayo and ¼ horseradish sauce. (The actual ratio of these ingredients can be altered to your individual taste).
Mix completely but keep the mixture from becoming too smooth.
Taste, add black pepper to taste, and mix lightly again.
Refrigerate at least 8 hours to properly marinate.
Enjoy in your favorite sandwich bread or on top of your choice of crackers. For added zest, top with a small squirt of Sriracha sauce.