1Beat cream cheese, mayonnaise, honey mustard and hot sauce at low speed of mixer just til smooth
2Add hard cooked eggs, olives, celery and onion; toss gently. Cover and chill mixture thoroughly. Egg salad mixture can be made a day ahead and kept in refrigerator
3To serve, spoon 1 Tbsp. egg salad onto each crostini. Garnish if desired. Makes a dozen appetizers.
1/4 French baguette
3 Tbsp. butter or margarine
Slice baguette into 12 thin slices, about 1/4 inch thick. Brush top of each slice generously with melted butter. Put on baking sheet. BAke at 400 for 10 minutes or til crisp and golden. Let cool. Crostini may be stored in airtight container up to 1 week. Makes 1 dozen.