Recipe - Creamy Egg Spread

One half cup Mayonnaise
1 One half tablespoon Lemon juice
2 teaspoon Dijon mustard
1 tablespoon Finely chopped onion
One fourth teaspoon Hot pepper sauce
6 Hardboiled eggs
3 ounce Pkg. cream cheese, softened
One half teaspoon Seasoned salt
1 pn White pepper
2 teaspoon Chopped fresh dill, optional

In a blender, combine first five ingredients; process until smooth. Add egg
quarters, one at a time, blending well after each addition. Add cream
cheese, salt and pepper; process until creamy. Stir in dill, if desired.
Yield: 2 cups Serve this cool, cream spread on rye crackers or tiny slices
of cocktail rye bread. Submitted by Denise Goedeken of Platte Center,
Nebraska MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 64

Posted to MCRecipe Digest V1 #500 by Roberta Banghart
bobbi744@sojourn.com on Mar 04, 1997.