Recipe – Deviled Eggs with a Twist
Summer is here and everyone loves deviled eggs at cookouts. Below is a delicious twist on the traditional recipe – give it a try!
CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add remaining ingredients; mix well.
SPOON into pastry bag fitted with star tip. Use to pipe about 1.5 oz. yolk mixture into each egg white half.
| Ingredients | Weights | Measures |
|---|---|---|
| Hard-cooked eggs | – – | 20 eggs |
| PHILADELPHIA Original Cream Cheese, softened | 4 oz. 1 oz. | – – |
| GREY POUPON Classic Dijon Mustard | 8 oz. 2 oz. | 1 cup |
| KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise | 8 oz. 2 oz. | 1 cup |
| dried chervil leaves | – – | 2 tsp. |
| parsley flakes | – – | 2 tsp. |
| dried tarragon leaves | – – | 2 tsp. |