Sprinkled with diced red peppers, parsley and paprika, these creamy Deviled Eggs with Ham look great on the holiday table—or the anytime table!
What You Need
Original recipe yields 24 servings
1 dozen large egg s
6 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. OSCAR MAYER Real Bacon Bits
2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. black pepper
6 Tbsp. diced OSCAR MAYER Smoked Ham
1/4 roasted red pepper, diced small
flat leaf parsley (for garnish)
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Let's Make It
PLACE eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
SLICE eggs in half lengthwise and remove yolks. Place yolks in separate bowl, and mash together with mayo, bacon, mustard, and black pepper. Mix in diced ham.
PLACE heaping spoonfuls of the egg mixture into the hollowed out egg whites, dividing evenly.
GARNISH with diced roasted red pepper, parsley. Sprinkle on paprika.
REFRIGERATE until serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
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.