3/4 cup finely chopped parsley
1/4 cup chopped roasted pecans
1/4 cup finely chopped red pepper
3 ounces reduced-fat cream cheese, softened
4 ounces blue cheese, crumbled
6 hard-cooked eggs, finely chopped
2 tablespoons finely chopped green onions
1 garlic clove, minced
1 dash red pepper sauce

In small bowl, combine first 3 ingredients. Set aside. In medium bowl, beat cream cheese and blue cheese until blended. Stir in eggs, onions, garlic, and red pepper sauce until blended.

Shape mixture into a 10-inch log. Roll in reserved parsley mixture. Cover and chill at least 2 hours. Serve with crackers.

Recipe and photo source: American Egg Board