Sassy Saturdays: Deviled Eggs

BLT Deviled Eggs

Prep time: 15 min
Total time: 15 min
Makes: 16 servings
What You Need
8 hard-cooked 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
Make It

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

Creamy Guacamole-Stuffed Eggs recipe

What You Need

  hard-cooked eggs
large  fully ripe avocado
tsp.  lime juice
cup  KRAFT Real Mayo Mayonnaise
small   jalapeño pepper, seeded, finely chopped
 WHEAT THINS Original Snacks
 cilantro leaves

Make It

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 Tips

Make Ahead
Eggs can be stuffed ahead of time. Refrigerate up to 2 days before serving.
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.

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