Place eggs in a large saucepan, and cover them with 1 inch of water. Bring the water to a rolling boil. Remove the pan from heat, but let the eggs continue to sit in the heated water for about 15 minutes.
Run the eggs under cold water, and keep them in ice water, as you get started on the creamy mixture
In a large bowl mix the cream cheese, mayonnaise, mustard, salt, and pepper
Peel the eggs
cut them in half
Holding the egg halves over the cream mixture, gently squeeze the whites releasing the cooked yellow portion into the cream mixture or scoop the yellow out into the bowl
Mash with a fork until smooth, and stir in
Spoon mixture into the egg whites
Cover with plastic wrap - refrigerate up to 8 hours