prep; 15 mins. 2-3 hours. chill time. 36 servings.
36 hard cooked eggs
1 pkg.(8oz) cream cheese, softened
1-1/2 c. mayonnaise
1/3 c. sweet pickle relish
1/3 c. Dijon mustard
3/4 tsp. salt
1/4 tsp. pepper
Paprika and sprigs fresh parsley,
Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
In a large mixing 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.