Egg Salad with Bacon and Pecans

Makes: 8 servings

Ingredients

• 12 hard boiled eggs, peeled and chopped
• 1 cup finely chopped celery
• 1/4 cup finely chopped green onion (green part only)
• 3/4 lb bacon, chopped, cooked crisp and drained
• 2 teaspoon prepared horseradish
• 1 cup mayonnaise
• 1 tablespoon Creole mustard
• 1 dash salt, black pepper, and cayenne to taste
• 3 tablespoon chopped pecans
• 1/2 cup chopped parsley