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Appetizers

Sweet Pepper and Ham Deviled Eggs

Sweet Pepper and Ham Deviled Eggs recipe
photo by:kraft
Reduced-fat cream cheese and horseradish sauce add a creamy kick to Sweet Pepper and Ham Deviled Eggs.
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 1/3 Less Fat than Cream Cheese
2
Tbsp.  KRAFT Horseradish Sauce
1
 green pepper, finely chopped
1/2
cup  finely chopped OSCAR MAYER Lower Sodium Ham
1/2
tsp.  paprika

Make It

CUT eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for other use. 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.

Kraft Kitchens Tips

Creative Leftovers
Leftover cooked egg yolks can be stored up to 4 days in the refrigerator. Cut into slices, or crumble and use as a garnish on salads or cooked vegetables.
Fun Idea
For a burst of color, use 1/3 each red, yellow and green bell pepper in this recipe.
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