Tuesday, November 27, 2007

Sweet Pepper and Ham Deviled Eggs

To add a festive twist to this divine recipe, garnish with a sprig of red and green bell pepper. You can store the leftover cooked egg yolks up to 4 days, in the refrigerator and use on salads or cooked vegetables.



1/2 cup PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
2 Tbsp. KRAFT Horseradish Sauce
1 doz. hard-cooked eggs, cooled, peeled and cut lengthwise in half
1/2 cup finely chopped OSCAR MAYER Lower Sodium Ham
1 green pepper, chopped
paprika (optional)

MIX Neufchatel cheese, horseradish sauce and 4 of the egg yolks until well blended. Cover and refrigerate remaining egg yolks for another use. Add ham and green pepper; mix well.

SPOON Neufchatel cheese mixture evenly into egg white halves. Sprinkle with paprika; cover lightly.

REFRIGERATE at least 30 minutes before serving.

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