A touch of sweet from the brown sugar brings out the savory in these creamy deviled eggs—and is a nice contrast to the heat from the cayenne pepper, too!
What You Need
Original recipe yields 12 servings
1 doz. hard-cooked egg s, peeled
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. brown sugar
1 tsp. HEINZ Yellow Mustard
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)
1 Tbsp. chopped fresh parsley
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Let's Make It
Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
Add next 4 ingredients to yolks; mix well. Spoon into egg white halves.
Sprinkle with red pepper and parsley.
How to Hard Cook Eggs
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
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.