Kittencal's Deli-Style Egg and Olive Salad

This is a deli-quality egg salad and one I have made many times in the past to serve a luncheons and buffets and always receive rave reviews! --- for a change of pace this is great stuffed between pita bread with a leaf of lettuce, plan ahead the egg mixture *must* be chilled for several hours or even overnight to blend the flavors, the amounts listed should give you 4 to 5 sandwiches, please add in the olives they are what really makes this recipe! :)

• Ready In: 2 hrs
• Serves: 5

Ingredients

• 1 (3 ounce) package cream cheese, very soft
• 1⁄4-1⁄3 cup mayonnaise (not salad dressing)
• 1  teaspoon prepared mustard
• 1  pinch dill (optional)
• 8  hard-boiled eggs, chopped
• 1  celery rib, finely diced
• 2  green onions, chopped
• 1⁄3-1⁄2 cup  green  pimento stuffed olive (do not chop and hand-squeeze out excess moisture)
•  seasoning  salt & freshly ground black pepper (to taste)
•  Tabasco sauce (optional and to taste)

Directions

1. In a bowl, combine first 4 ingredients until smooth and well combined.
2. Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
3. Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
4. If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.