Favorite Topped Deviled Eggs

Favorite Topped Deviled Eggs Recipe
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.

Yield:

24 servings

Recipe from

Kraft Philadelphia

Recipe Time

Prep: 15 Minutes
Cook: 0 Minutes

Nutritional Information

Caloriesfromfat 60
Cholesterol 95 mg
Iron 4 %
Fat 4.5 g
Sodium 75 mg
Sugars 1 g

Ingredients

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

Preparation

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

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

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

KRAFT kitchens tips:

TOPPING VARIATIONS

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.

MAKE AHEAD

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

Note:

February 2013
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