1 ½ Tablespoons fresh lemon juice

1 Tablespoon chopped fresh onions

2 teaspoons yellow or honey mustard

½ cup mayonnaise

¼ teaspoon hot sauce

6 OHIO hard-cooked eggs

½ teaspoon seasoned salt

Dash of white pepper

4 ounces pimiento cream cheese

Parsley for garnish

In a blender or food processor, combine lemon juice, chopped onions, mustard, mayonnaise and hot sauce. Add eggs one by one, beating well after each addition, until light and fluffy. Beat in the seasoned salt, white pepper and pimiento cream. Spoon into a chilled bowl and top with parsley springs.

Serve with fresh vegetables; carrot and celery sticks, jicama, grape tomatoes, broccoli and cauliflower buds or any other vegetables suitable for dipping.