Hickory Smoked Chicken Egg, Salad

4 eggs, hard boiled and chopped.
1 tablespoon Horseradish.
3/4 cup (or less), light mayonnaise.
1/4 cup of yellow mustard.
2 stalks celery, finally diced.
1/4 cup finally chopped sweet peppers.
1/2 cup sweet or green onion, chopped fine.
2 tablespoons Crystal Louisiana Hot Sauce.
1 pound to a pound and a half of hickory smoked breast of chicken, chopped.
salt and pepper to taste.

In a bowl, mix together chopped eggs, diced celery, chopped onions, parsley, and chopped smoked chicken. Blend in mayonnaise and mustard until desired consistency is achieved. Salt and pepper to taste.
Cover and chill 1 to 2 hours before serving. Spread approximately 1 cup of mixture on 1 slice of bread, garnish with greens if desired, top with another slice of bread and cut in half to serve. Personally, I prefer sourdough bread, lightly toasted.


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