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Favorite Topped Deviled Eggs

Prep time 15 mins
Cook time 0 mins
Yield 24 servings
It's a given that this classic finger food is the hit of the party. What might surprise you is that this version fits into a smart eating plan. Paprika and all.


  • 12 hard-cooked eggs
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
  • 3 tablespoons KRAFT Light Mayo Reduced Fat Mayonnaise
  • 2 tablespoons GREY POUPON Dijon Mustard
  • 2 teaspoons white vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon paprika

Nutrition Information

  • caloriesfromfat 60
  • cholesterol 95 mg
  • iron 4 %
  • fat 4.5 g
  • sodium 75 mg
  • sugars 1 g

How to Make It

  1. CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.

  2. SPOON into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.

  3. ADD your choice of Toppings (See Tips) just before serving.

  4. KRAFT kitchens tips:


  6. Country Favorite: Top with 10 slices cooked and crumbled OSCAR MAYER Bacon and 2 finely chopped green onions. It's Italian: Top with 1/2 cup thinly sliced drained jarred sun-dried tomatoes packed in oil and 1/4 cup thinly sliced fresh basil. Fiesta Time: Top with 6 Tbsp. finely chopped red peppers and 1 Tbsp. chopped cilantro. Coastal Delight: Top with 1/2 cup drained canned baby shrimp and 2 Tbsp. chopped fresh dill.


  8. Prepare as directed. Store in tightly covered container in refrigerator until ready to serve.