Cut eggs in half and remove yolks. Mash and blend yolks with vinegar, horseradish, and mustard. Add mayonnaise, sour cream, celery salt, and salt; mix well. Chop egg whites; combine with potatoes, celery, onion, green pepper, and pimiento. Fold in egg yolk mixture . chill. Garnish with tomato wedgesand cucumber slices. Yield: 6 to 8 servings. From <The Progressive Farmers Southern Country Cookbook>, by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, G Internet.
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