Cut the bologna into small strips. Cut the cucumbers, onions, apples, tomatoes and carrots also into strips and mix with bologna. Cut the eggs into eights (save some for garnish). Chop remaining egg whites into the salad.
Push remaining yolks through a sieve and mix with mayonnaise, cream, salt, pepper and paprika. Season to taste with mustard and horseradish. Stir dressing into salad with finely chopped chives. Garnish with eggs and parsley. Chill.
By Robin from Washington, IA
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