Wednesday, November 7, 2007

Favorite Topped Deviled Eggs



This deviled eggs recipe is easy, delicious and perfect for your next family gathering! It also gives you the opportunity to tryout different toppings to match the season.

12 hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
3 Tbsp. KRAFT Mayo Light Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika


CUT eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended.
SPOON mixture into large resealable plastic bag. Cut small corner from bottom of bag. Use to pipe filling into egg white halves. Sprinkle with paprika.
ADD Toppings, if desired.

1 comment:

Cynthia said...

I am definitely trying some cream cheese the next time I make deviled eggs!