for 8 hard boiled eggs, split in half for 16 halves.....

(we are among those that like that little bit of crunch and sweetness (left over from the old traditional recipe) but please feel free to omit this if you wish. You may want to zip it up with another spice of your choosing or even capers, etc.) salt and pepper to taste paprika dusted on tops

i put all the above in my mini food processor and let it blend away until it was a nice and spoonable consistency. I then filled each egg half, sans yolk, and placed each on a plate, sprinkled with a dusting of paprika. Chill well then enjoy!

we found that the consistency of these filled eggs had a better "feel" than the others we had prepared. That is as important to us as much as the taste is.

there was some filling remaining, which i used the following day as a sandwich spread for my husband's sandwich.

none of the above measurements are "written on stone". they are really approximations. Some brands of Fat Free creamed cheese might have more "water" in them than others so you may need to adjust accordingly so that the filling is not Too moist. The main thing for us was the texture, taste (correct balance of what spices we desired, i. E. sweet, tangy) and the appearance of the finished product. We feel that we have perfected it now for ourselves and maybe you might want to try this one too. Good luck with it and enjoy. One nice thing about a recipe like this, it is a bit like a painters canvas. You can take the basic recipe and do all sorts of wonderfully creative things with the spices and add-ins.