BLT Deviled Eggs
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. KRAFT Classic Ranch Dressing
3 slices cooked OSCAR MAYER Bacon, crumbled
4 cherry tomatoes, chopped
2 Tbsp. shredded lettuce
Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
Add mayo and dressing; mix well. Stir in bacon and tomatoes.
Fill egg whites with yolk mixture; top with lettuce.
Creamy Guacamole-Stuffed Eggs recipe
What You Need6hard-cooked eggs1/2large fully ripe avocado2tsp. lime juice1/4cup KRAFT Real Mayo Mayonnaise1small jalapeño pepper, seeded, finely chopped24WHEAT THINS Original Snacks12cilantro leaves
CUT eggs in half lengthwise. Remove yolks; process in food processor with avocado, juice and mayo until smooth.
STIR in peppers; spoon into egg whites.
INSERT WHEAT THINS into filling; top with cilantro. Keep refrigerated.
Kraft Kitchens TipsMake AheadEggs can be stuffed ahead of time. Refrigerate up to 2 days before serving.How to Hard Cook EggsPlace 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.