Ingredients:
2.5 lbs of potatoes cut to bite size
5 hard boiled eggs sliced
10 slices of bacon cut into ½ inch pieces
1 cup chopped onions
1 cup chopped dill pickles
3 tbs flour
3 tbs sugar
1 tbs spicy mustard or (Dijon)
½ tsp black pepper
½ tsp salt
2.5 lbs of potatoes cut to bite size
5 hard boiled eggs sliced
10 slices of bacon cut into ½ inch pieces
1 cup chopped onions
1 cup chopped dill pickles
3 tbs flour
3 tbs sugar
1 tbs spicy mustard or (Dijon)
½ tsp black pepper
½ tsp salt
½ tsp Tony Chachere’s seasoning
1½ cup water
Directions:
Brown bacon and remove from pan
Saute onions in bacon drippings until soft
Add flour to make a roux cook for about 1 minute
Add water and whisk to smooth out sauce
Add sugar, salt, pepper, mustard and Tony’s. Stir and cook for 2 minutes (add more water if to thick. make it creamy)
Add sauce to a bowl containing potatoes, eggs, pickles
Mix well
1½ cup water
Directions:
Brown bacon and remove from pan
Saute onions in bacon drippings until soft
Add flour to make a roux cook for about 1 minute
Add water and whisk to smooth out sauce
Add sugar, salt, pepper, mustard and Tony’s. Stir and cook for 2 minutes (add more water if to thick. make it creamy)
Add sauce to a bowl containing potatoes, eggs, pickles
Mix well
Tami put this one together for me
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