4 oz. cream cheese
1/4 cup mayonnaise
2 Tbls. prepared mustard
2 tsp. horseradish (or substitute with 2 tbls. sweet relish for a sweeter egg-salad)
Place eggs in a medium saucepan, cover with water. Place over high and heat and bring to a rapid boil. Boil for 3 minutes. Turn off heat and allow eggs to sit in the hot water for 20 minutes. Remove eggs from the water and place in a shallow bowl. Cover with water and ice to stop the cooking process and to cool.
When eggs are cool, crack and rinse to remove any small shells remaining on the egg white. Place in a large bowl. Use a potato masher or a pastry blender to break eggs into small pieces. Add cream cheese and mix well. Blend in mayonnaise, 2 tablespoons at a time until egg salad is of desired consistency - spreadable but not soupy. Add mustard, paprika, and horseradish (or relish) and desired amount of pepper. Mix well.
Serve on slices of bread or hamburger buns.