- Yield: Makes 2 cups
- 4 large hard-boiled eggs
- 2 to 3 teaspoons sugar
- 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
- 1 1/2 teaspoons dry mustard
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1/4 cup finely grated horseradish
Halve eggs and separate whites from yolks. Finely chop egg whites; set aside. In medium bowl, mash egg yolks with a fork. Add in sugar, lemon juice, mustard, sour cream, and mayonnaise. Stir in horseradish and egg whites.
Store in the refrigerator in an airtight container up to 4 days.