Creamy Deviled Eggs

18 hard-cooked eggs, peeled
6oz reduced-fat cream cheese, softened
½ cup mayonnaise
2 tbsp. Dijon mustard
¼ cup pickle relish, sweet or sour

Slice eggs in half and remove yolks. Place yolks in mixing bowl or base of food processor. Add remaining ingredients and mix or process until basically smooth. Place filling in thick plastic storage bag. Force mixture to one corner of bag. Snip off tip of one corner and pipe into egg white halves. (May use cake decorating tip if desired for specific design). Sprinkle with paprika or finely chopped parsley for garnish.

Yield: 36 halves.