Egg Salad - cooking recipe

Ingredients

6 hard-boiled eggs, peeled and chopped
3 scallions, sliced
3 celery ribs, chopped
1 Tbsp. caraway seeds
6 oz. bacon, cut into bite-size pieces, cooked until crisp and drained
2 Tbsp. white horseradish
1/2 c. mayonnaise
1/4 c. fresh parsley, chopped

Preparation

Combine the eggs, scallions, celery, caraway seed and bacon. Toss lightly. Combine the mayonnaise and horseradish; fold the mixture into the salad. Sprinkle with parsley and serve. Serves 4.