Egg and Bacon Spread

I have a partner and a daughter who hate bacon. Really, really, really hate bacon. Unfortunately for them, the rest of the family loves bacon. The good part and the bad part is pre-cooked bacon. The lack of bacon smell makes the haters happy. The lack of true bacon taste makes the rest of us somewhat sad.

In any case, bacon is good for more than torturing the bacon haters-for instance this spread. I cut the mayonnaise down to 3/4 of a cup and the horseradish by half-I tend to wonder if the original meant creamy horseradish-not the straight up stuff. As for the 4 teaspoons salt? Who knows what Miss Rita Burnley was thinking. I leave that out or just add a touch.

From Atlanta Cooks for Company, 1968

Egg and Bacon Spread

16 hard cooked eggs, minced
12 slices crisp bacon, crumbled
4 teaspoons horseradish
4 teaspoons onion, minced
4 teaspoons Worcestershire Sauce
1 cup Mayonnaise
4 teaspoons salt

Combine all ingredients and chill until serving time. Serve with choice of crackers, etc. Yield: 1 1/2 cups


  1. How can anyone not like bacon? Does. Not. Compute.

    I love this recipe–it’s so 60s! You’re right about there being too much mayo and salt. I reckon I put a couple fewer eggs in, too.

    Though I’d probably keep 4 tbsps of raw horseradish. I can’t get enough of the stuff… though it’d probably much to the chagrin of my stylish, 60s guests!

  2. This sounds good!

    And I agree with the above poster. Bacon = love.

    And that “instant bacon” has come through for me more than once.

    Thanks for sharing!

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