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Appetizers

Sunburst Deviled Eggs

Sunburst Deviled Eggs recipe
photo by:kraft
Shredded carrots give these deviled eggs a nice crunch and a bright, sunny color.
time
prep:
10 min
total:
40 min
servings
total:
24 servings
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What You Need

1
doz.  hard-cooked eggs
1/2
cup  PHILADELPHIA Fat Free Cream Cheese
2
Tbsp.  MIRACLE WHIP Light Dressing
1
cup  shredded carrots

Make It

CUT eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for other use. Add fat free cream cheese and dressing to yolks in bowl; mix well. Stir in carrots.

SPOON into centers of egg whites.

REFRIGERATE 30 min.

Kraft Kitchens Tips

Note
These creamy deviled eggs can be refrigerated up to 2 days before serving.
Make it Easy
Look for shredded carrots in the produce section of your supermarket. Or, substitute 10 finely chopped baby carrots for the shredded carrots.
How to Use Remaining Cooked Egg Yolks
The unused cooked egg yolks can be stored in the refrigerator up to 4 days. Cut into slices, or crumble and use as a garnish on salads or cooked vegetables.
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