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Tiffany Cellar Cafe's Egg Salad

8 oz. package cream cheese, softened
1/4 C. mayonnaise
1/2 t. salt
1/8 t. white pepper
1 T. Dijon mustard
1/4 C. pickle relish
1/4 C. finely chopped celery
8 hard-boiled eggs, diced

With an electric mixer, beat together cream cheese, mayonnaise, salt, pepper and mustard until smooth and completely combined. By hand, stir in relish, celery and eggs. Keep refrigerated.

Makes filling for about 6 sandwiches.

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