Become the life of the party with our Favorite Topped Deviled Eggs. Favorite Topped Deviled Eggs include a dash of paprika for a little something extra.
What You Need
Original recipe yields 12 servings
12 hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
2 tsp. HEINZ Distilled White Vinegar
1 tsp. sugar
1/8 tsp. paprika
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Let's Make It
Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.
Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.
Add your choice of toppings (see tips) before serving. (Nutrition information DOES NOT include toppings.)
Top with 10 slices cooked and crumbled OSCAR MAYER Bacon and 2 finely chopped green onions.
Top with 1/2 cup thinly sliced drained jarred sun-dried tomatoes packed in oil and 1/4 cup thinly sliced fresh basil.
Top with 6 Tbsp. finely chopped red peppers and 1 Tbsp. chopped fresh cilantro.
Top with 1/2 cup drained canned baby shrimp and 2 Tbsp. chopped fresh dill.
These delicious deviled eggs can be refrigerated up to 3 days before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.