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Sweet Pepper and Ham Deviled Eggs

Sweet Pepper and Ham Deviled Eggs recipe
photo by:kraft
Neufchatel cheese and horseradish sauce add a creamy kick to Sweet Pepper and Ham Deviled Eggs.
10 min
40 min
24 servings, 1 deviled egg each
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What You Need

cup  PHILADELPHIA Neufchatel Cheese
Tbsp.  KRAFT Horseradish Sauce
doz.  hard-cooked eggs, cooled, peeled and cut lengthwise in half
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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