1/2 pkg. Neufchatel cream cheese, softened
1/4 c. low calorie mayonnaise
1 tsp. horseradish
1/4 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
6 hard cooked lg. eggs, chopped
4 med. croissants

In medium bowl, mix cream cheese, mayonnaise, and horseradish until smooth. Stir in onion, salt, and pepper. With rubber spatula, fold in eggs. Cover; refrigerate for one hour. When ready to serve, slice croissants in half; spread egg salad over each croissant. Garnish with shredded lettuce, ripe black olives, or fresh sliced tomato. Yield: 4 sandwiches.