Favorite Topped Deviled Eggs

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 Time:

Nutritional Information

Amount per serving
  • Calories from fat: 60
  • Cholesterol: 95mg
  • Iron: 4%
  • Fat: 4.5g
  • Sodium: 75mg
  • Sugars: 1g


  • 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


  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.
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