c. chives-and-onion cream cheese spread
tsp. yellow mustard
tsp. chopped fresh chives
1. In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover saucepan; heat to boiling. Remove from heat let stand covered for 15 min. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled. 2. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese spread, salt, milk and mustard; mash with fork until well blended and smooth. Spoon mixture into egg whites. Sprinkle with paprika and chives.