Comida Kraft
Recipe Box
  • Deviled Eggs with Creamy Sweet Pepper and Ham

Deviled Eggs with Creamy Sweet Pepper and Ham

Deviled Eggs with Creamy Sweet Pepper and Ham is rated 4.214285714285714 out of 5 by 14.
Prep Time
15
min.
Total Time
45
min.
Servings

24 servings

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!

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Special Extra

For a burst of color, finely chop 1/3 each green, red and yellow bell pepper. Use instead of the green pepper.

Servings

  • 24 servings

Healthy Living

  • Low fat
  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Meat (L)

Nutrition Bonus

Low in both fat and sodium, these deviled eggs make great-tasting appetizers that can help you eat right.

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 35
Total fat 2g
Saturated fat 1g
Cholesterol 35mg
Sodium 110mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 0g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

Ratings & Reviews

Rated 1 out of 5 by from I attempted to make these for a party a few weeks ago, but it was a disaster. I attempted to make these for a party a few weeks ago, but it was a disaster. The egg whites kept sticking to the shells, so I was unable to make deviled eggs. I did make it into an egg salad by using all the egg yolks. I only used a teaspoon of the horseradish sauce, even that was too strong. I felt like the flavors didn't work well together. Wasn't too impressed with this one, won't be making it again.
Date published: 2006-08-08
Rated 3 out of 5 by from I made these for my Husband on Easter and he loved them. I made these for my Husband on Easter and he loved them. I did chance the recipe a little bit. Instead of the green pepper I replaced it with dill relish. Other than that i thought they were very good.
Date published: 2007-04-13
Rated 4 out of 5 by from My family didn't like the chopped ham; they said it wasn't "deviled eggs". My family didn't like the chopped ham; they said it wasn't "deviled eggs". I also omitted the peppers, they are not big winners around here. The horseradish was a nice touch, thoygh.
Date published: 2007-09-12
Rated 4 out of 5 by from My husband ate all but 2. My husband ate all but 2. He loved it! I'm not too crazy about horseradish so I cut that down. I liked them after I sprinkled pepper & salt on mine.
Date published: 2003-10-04
Rated 5 out of 5 by from I used spicy brown mustard instead of the horseradish sauce. I used spicy brown mustard instead of the horseradish sauce. I made them for a church buffett and had many requests for the recipe afterwards.
Date published: 2006-04-05
Rated 3 out of 5 by from THE TRICK IS STICKING TO THE RECIPE. THE TRICK IS STICKING TO THE RECIPE. IF YOU CHANGE IT AND DONT LIKE IT, YOU CANT REALLY SAY IT WASNT A GOOD RECIPE.
Date published: 2007-03-05
  • 2016-08-29T10:24CST
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