Egg and Olive Crostini

"Take those leftover hard boiled eggs and turn them into this tasty
appetizer. The kids will really like these thick pieces of bread covered
with a zesty egg and olive mixture."

6 eggs
1 (3 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/4 teaspoon ground black pepper
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon chopped fresh chives
1 tablespoon olive oil
paprika

Place eggs in a medium saucepan and cover with cold water. Bring water to
a boil and immediately remove from heat. Cover and let eggs stand in hot
water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 375 F (190 C). Lightly grease a large baking sheet. In a
medium bowl, thoroughly blend cream cheese, lemon juice, prepared Dijon-style
mustard and ground black pepper. Stir in chopped eggs, olives and chives. Cut
each bread slice into 4 triangles. Lay triangles flat and create a shallow
hollow on the face of each. Brushwith olive oil and fill with mixture from the
bowl. Arrange slices on baking sheet and bake in the preheated oven 10
minutes, or until bread isl ightly toasted. Garnish with paprika before
serving.

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