Try a new take on a classic with these Deviled Eggs with Creamy Sweet Pepper & Ham. This recipe is great to take to potlucks, get-togethers and parties!
What You Need
Original recipe yields 24 servings
1 doz. hard-cooked egg s
1/2 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. KRAFT Horseradish Sauce
1 green pepper, finely chopped
1/2 cup finely chopped OSCAR MAYER Baked Cooked Ham
1/2 tsp. smoked paprika
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Let's Make It
Cut eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for another use. (See tip.)
Add reduced-fat cream cheese and horseradish sauce to yolks in bowl; mix well. Stir in peppers and ham.
Spoon into centers of egg whites. Sprinkle with paprika.
Refrigerate 30 min.
How to Use the Leftover Cooked Egg Yolks
Store leftover cooked egg yolks in refrigerator up to 4 days. Cut into slices, or crumble and use as a garnish on salads or hot cooked vegetables.
For a burst of color, finely chop 1/3 each green, red and yellow bell pepper. Use instead of the green pepper.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 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.