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| | Smokey Egg Dip
6 hard cooked eggs, sieved
1/3 cup of mayonnaise
1 tablespoon of soft butter or margarine
1/2 teaspoon of salt
2 teaspoons prepared mustard
1 1/2 teaspoons of lemon juice
1 1/2 teaspoons of Worcestershire sauce
1/8 teaspoon of liquid smoke
2 drops of bottled hot pepper sauce
a dash of pepper
4 slices of crisp cooked bacon, crumbled, optional
Combine ingredients except bacon. Beat till smooth. Chill. At serving time, fold in crumbled bacon, reserving a little from trim or, omit bacon, sprinkle with paprika. Serve with crisp crackers.
Makes 1 3/4 cups |
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