Cream Cheese Deviled Eggs - cooking recipe

Ingredients

9 hard-boiled eggs, shelled
1 (3 oz.) pkg. cream cheese, softened
1/2 c. (2 oz.) finely shredded Cheddar cheese
1/4 c. sour cream
1/4 c. finely chopped celery
1 Tbsp. finely chopped parsley
1/2 tsp. Dijon-style mustard
1/2 tsp. salt
1/2 tsp. pepper
fresh parsley (to garnish)
paprika (to garnish)

Preparation

Cut eggs in half lengthwise.
Reserving whites, remove yolks and place in a blender or food processor.
Add next 8 ingredients. Process until well blended.
Spoon yolk mixture into a pastry bag, fitted with a large star tip.
Pipe into egg white halves. Garnish with parsley and paprika.
Store in an airtight containing in refrigerator.
Yields 1 1/2 dozen deviled eggs.