"We like this cool, creamy spread on rye crackers or tiny slices of cocktail rye bread," relates field editor Denise Goedeken of Platte Center, Nebraska.

1/2	C	Mayonnaise
1-1/2	tbsp	Lemon juice
2	tsp	Dijon mustard
1	tbsp	Finely chopped onion
1/4	tsp	Hot pepper sauce
6		Hard-cooked eggs, quartered
1	pkg (3 oz)	Cream cheese, softened
1/2	tsp	Seasoned salt
	pinch	White pepper
2	tsp	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.