Creamy Egg Salad

• 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 Tbsp. KRAFT Real Mayo Mayonnaise
• 1/4 cup dill pickle relish, drained
• 6 hard-cooked eggs, peeled, chopped
• 16 cocktail rye bread slices

1. Mix cream cheese spread, mayo and pickle relish in medium bowl.
2. Add eggs; mix lightly.
3. Cover.
4. Refrigerate at least 1 hour or until ready to serve.
5. Serve with bread slices.

philadelphia chive , mayonnaise, dill pickle relish, eggs, cocktail rye bread

Taken from www.kraftrecipes.com/recipes/creamy-egg-salad-52690.aspx (may not work)