2 hard cooked eggs
2 tbsp. finely chopped mushrooms
2 tbsp. salad oil
2 tsp. prepared mustard
2 tsp. pickle liquid
1/4 tsp. salt
1/4 tsp. sugar
1/2 c. mayonnaise
1/2 c. dairy sour cream
1/4 c. finely chopped dill pickles

1. Mash cooked egg yolks. Chop whites separately.

2. Saute mushrooms in oil. Blend in mashed egg yolks, mustard, pickle liquid, salt and sugar.

3. Blend mayonnaise into sour cream. Add chopped egg whites, egg yolk mixture and pickles; mix well. Makes about 2 cups.