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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • 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.

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Cook's Notes

Store in the refrigerator in an airtight container up to 4 days.

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