Halve each egg and remove the yolks to a separate bowl. Place egg whites on a serving platter.
In the same bowl as the yolks, add the mayo, mustard and cream cheese. Mash with a fork until smooth and well combined. Stir in cheese, jalapenos, and pickle relish. Season with salt and pepper. Fill the cavity of each egg half with the cheese filling and top with a sprinkle of paprika and a jalapeno slice. Refrigerate for at 30 minutes or up to 2 days.
Tip: For perfect hard boiled eggs, bring eggs to a boil, cover, then remove from heat and let stand for 10 minutes. Drain, then gently crack the eggs but do not peel. Submerge in ice water for 10 minutes before peeling.