Smoked Egg Dip

6 hard-cooked eggs, finely chopped
1 tablespoon soft butter
1 1/4 teaspoons Liquid Smoke
1 1/2 teaspoons lemon juice
1 teaspoon mustard
1 1/2 teaspoons Worcestershire sauce
1 drop hot sauce
3/4 teaspoon salt
1/2 teaspoon dried minced onions

Combine all ingredients; blend with a mixer until smooth. Cover, and refrigerate for 4 hours.

Whip until fluffy. Let stand for 30 minutes. Serve.