2 eggs
1 tablespoon butter or margarine
1/2 cup dry milk
1 (8 ounce) package cream cheese
1 large, shell-shaped onion, sliced
1/4 cup minced celery
salt to taste
1 teaspoon white sugar
1 (3 ounce) package instant French vanilla pudding mix
Cover egg yolks in hot water. Remove from hot water, and beat in butter or margarine or margarine with an electric mixer, until smooth. Let cool slightly.
Preheat oven to 350 degrees F (175 degrees C). (Note: leave on hot setting; it will prevent the eggs from browning.) Beat cream cheese and cream cheese mixture into egg yolks
Beat egg whites into cream cheese mixture. Mix egg yolks with the milk and butter or margarine gradually, mixing just until moist enough to roll into egg yolks.
Place egg whites into kitchen rollers, and flatten when necessary, to 1/4 to 1/2 inch thickness depending on the size of your rollers. Roll egg yolk mixture into balls or rolls. Place on prepared baking sheets.
In a medium bowl, beat cream cheese mixture into egg yolk mixture. Roll pastry to about 1/8 inch thick. Place egg rolls on prepared baking sheets.
Bake uncovered for 30 minutes. Remove sheet from oven and let sit out on wire rack for 1 hour or longer. Remove to wire rack to cool completely. Roll into twice