Slice eggs in half lengthwise; remove yolks and set yolks and whites aside.
In a large bowl, beat cream cheese until smooth. Add mayonnaise, relish, mustard, salt, pepper and yolks; mix well. Stuff or pipe mixture into egg whites. If desired, garnish with paprika and parsley. Refrigerate until serving.
Tip: For convenience, eggs can be cooked, peeled and chilled up to 2 days before serving.