SUMMER EGG SPREAD
(Makes 2 cups)

-8 hard-boiled eggs, finely chopped
-¼ teaspoon ground celery seed
-½ teaspoon sugar
-2 tablespoons purple onion, finely chopped
-2 tablespoons pimentos, drained, finely chopped
-2 teaspoons black olives, finely chopped
-2 teaspoons green chilies, drained, finely chopped
-½ teaspoon vinegar
-1 teaspoon peach preserves
-2 tablespoons thousand island dressing
-Salt and pepper to taste

In a medium bowl, combine eggs, celery seed and sugar; mix well.

Add onion, pimentos, black olives, and green chilies; mix well.

Stir in vinegar, peach preserves, dressing, and salt and pepper to taste; mix well.

Spoon into an airtight container and refrigerate for at least 2 hours before serving. Serve with crackers or fresh vegetables.