Comida Kraft
Recipe Box

Sunburst Deviled Eggs

3.3
(6) 6 Reviews
Prep Time
10
min.
Total Time
40
min.
Servings

24 servings

Shredded carrots give these deviled eggs a nice crunch and a bright, sunny color.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 24 servings

Healthy Living

  • Low fat
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1/2 Fat

Nutrition Bonus

This delectable variation of an American favorite is made with shredded carrots which are an excellent source of vitamin A. And as a bonus, they're also low in both fat and sodium.

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 25
% Daily Value
Total fat 1g
Saturated fat 0g
Cholesterol 30mg
Sodium 75mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 3g
   
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %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

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  • ddelora |

    Overall, a richer, fuller flavor because of the cream cheese, however, I made some changes. Used regular cream cheese, and added cracked pepper, a bit of garlic, green onions, and topped with Hungarian paprika. The carrots didn't really add anything flavor-wise, but we enjoyed the crunch factor and, for an early Easter, the perfect holiday add-in.

  • mmwrigh |

    I really didn't enjoy the taste or crunch of the carrots in my eggs...

  • carnie28 |

    the cream cheese made them taste extra creamy but the carrots didn't really add any thing to them.

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