Recipe: Egg Salad Supreme (using cream cheese, mayonnaise, and olives)

Egg Salad Supreme
From: TOH 1997 Annual

1 (3-ounce) package cream cheese, softened
1/4 cup mayonnaise or salad dressing
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon dill weed
pinch pepper
6 hard-cooked eggs, chopped
1/2 cup chopped celery
1 (2-1/4-ounce) can sliced ripe olives, drained
2 tablespoons chopped onion
1 tablespoon chopped pimientos
Bread or pita bread

In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well.

Cover and chill for at least 1 hour.

Serve on bread or pita bread, using about 1/2 cup for each sandwich.

Servings: 6