Creamy Egg Salad

Ingredients

2 packages (8 ozs. Each) cream cheese, softened]1.2 cup mayuonnaise
1 teaspoon ground mustard
½ teaspoon paprika
½ teaspoon salt (omit)
8 hard-cooked eggs, chopped
1 medium onion, chopped
Croissants or sandwich rolls, optional
Lettuce leaves, optional

Instructions

In a mixing bowl, beat cream cheese, mayonnaise, mustrd, paprika and salt.  Stir in eggs and onion.  ?Serve on croissants with lettuce if desired.  Yield: about 5 cups.

The left-over egg salad can be used in a pasta a crab dish.

4 cups cooked tricolor spiral pasta
1 cup imitation crabmeat, chopped
1 cup Creamy Egg Salad
1 cup mayonnaise
½ cup shredded carrot 
1 teaspoon dill weed
¼ teaspoon salt (may omit)

In a bowl, combine all ingredients; mix well.  Refrigerate until serving.  Yield: 4 servings.

Notes

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