2 tablespoons butter, room temperature
3 oz. cream cheese, room temperature
2 tablespoons chopped celery
1 tablespoon mayonnaise (or more if desired)
1 teaspoon grated onion
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-boiled eggs, finely chopped or mashed with a fork.
Croissants or bread
Dill pickle relish (optional)
In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayonnaise, onion, sugar, lemon juice, salt and pepper until smooth.
Add eggs and mix well.
Cover and refrigerate for 1 hour or more.
Serve on bread or croissants.