Creamy Egg Salad

1 package (3 oz) cream cheese, softened
1/4 c. mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 c. finely chopped green or sweet red pepper
1/4 c. finely chopped celery
1/4 c. sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-cooked eggs, chopped

In a mixing bowl, beat cream cheese, mayonnaise, salt, & pepper until smooth. Add green or red pepper,
celery, relish, & parsley. Fold in eggs. Refrigerate until serving. Yield: 3 cups