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.
|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.|