Creamy Egg Salad Recipe

3 ounces cream cheese, softened

1/4 cup mayonnaise

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup finely chopped green or sweet red pepper

1/4 cup finely chopped celery

1/4 cup sweet pickle relish

2 tablespoons minced fresh parsley

8 hard-cooked large eggs, chopped

In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth.

Stir in green pepper, celery, relish and parsley. Fold in eggs.

Refrigerate, covered, until serving. Yield: 3 cups.