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CREAMY EGG SALAD

1 package (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 eggs, chopped

In a mixing bowl, beat cream cheese, mayonnaise, salt
and pepper until smooth. Add green pepper, celery,
relish and parsley. Fold in eggs.

Refrigerate until serving. Yield: 3 cups.