4 hard-cooked eggs
3/4 c. sour cream
1/3 c. Italian salad dressing
1/2 lb. bacon
Salt to taste
2/3 c. mayonnaise
1 1/2 tsp. prepared mustard with horseradish
1/3 c. chopped green onions

Cut eggs in half and remove yolk. Mash yolk and blend with mayonnaise, sour cream and mustard. Cook bacon until crisp, drain and crumble. Chop egg whites and combine with bacon and onions, potatoes and salad dressing. Fold in mayonnaise mixture and season with salt and celery seed. Yields: 8 to 10 servings.