Appetizers

Sweet Pepper and Ham Deviled Eggs

Sweet Pepper and Ham Deviled Eggs recipe

photo by:kraft

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.

posted by

deborahluce

on 4/5/2006

time

prep:

10 min

total:

40 min

servings

total:

24 servings, 1 deviled egg each

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What You Need

1/2

cup PHILADELPHIA Neufchatel Cheese

Tbsp. KRAFT Horseradish Sauce

doz. hard-cooked eggs, cooled, peeled and cut lengthwise in half

1/2

cup finely chopped OSCAR MAYER Lower Sodium Ham

green pepper, chopped

Paprika (optional)

Make It

MIX reduced-fat cream 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 reduced-fat cream cheese mixture evenly into egg white halves. Sprinkle with paprika; cover lightly.

REFRIGERATE at least 30 minutes before serving.

Kraft Kitchens Tips

Best of Season

If red peppers are in season, use them instead of the green peppers.

Fun Idea

For a burst of color, use 1/4 each red, yellow and green bell pepper in this recipe.

Creative Leftovers

Leftover cooked egg yolks can be stored up to 4 days, covered lightly, in the refrigerator. Cut into slices, or crumble and use as a garnish on salads or cooked vegetables.

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POESPLAYHOUSE

posted:2/4/2008

THE TRICK IS STICKING TO THE RECIPE. IF YOU CHANGE IT AND DONT LIKE IT, YOU CANT REALLY SAY IT WASNT A GOOD RECIPE.

nicko301

posted:9/11/2007

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.

a cook

posted:4/13/2007

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.

Rosiecheex

posted:8/8/2006

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.

deborahluce