Shredded carrots give these deviled eggs a nice crunch and a bright, sunny color.
What You Need
Original recipe yields 24 servings
1 doz. hard-cooked eggs
1/2 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. MIRACLE WHIP Light Dressing
1 cup shredded carrots
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Let's Make It
Cut eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for other use. Add fat free cream cheese and dressing to yolks in bowl; mix well. Stir in carrots.
Spoon into centers of egg whites.
Refrigerate 30 min.
These creamy deviled eggs can be refrigerated up to 2 days before serving.
Make it Easy
Look for shredded carrots in the produce section of your supermarket. Or, substitute 10 finely chopped baby carrots for the shredded carrots.
How to Use Remaining Cooked Egg Yolks
The unused cooked egg yolks can be stored in the refrigerator up to 4 days. Cut into slices, or crumble and use as a garnish on salads or cooked vegetables.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.