Creamy Deviled Eggs
36 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
1-1/2 cups mayonnaise
1/3 cup sweet pickle relish
1/3 cup Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Paprika and sprigs fresh parsley, stems removed
Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving. Yield: 6 dozen.
Tip: For convenience, eggs can be cooked, peeled and chilled up to 2 days before serving.
Recipe found here: Creamy Deviled Eggs