1 env. Italian salad dressing
4 hard cooked egg yolks, chopped fine
1/2 c. sour cream
1/2 c. mayonnaise
1/2 c. Dijon style mustard
1/2 tsp. freshly ground black pepper
1/2 tsp. monosodium glutamate
1 c. buttermilk

Save hard cooked whites for garnish.

Combine salad dressing, mix with finely chopped egg yolk, sour cream, mayonnaise, buttermilk, mustard, freshly ground pepper and monosodium glutamate. Gradually add buttermilk and stir until blended. Yield: 2 cups.