Sassy Saturdays: Deviled Eggs

BLT Deviled Eggs

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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

6
  hard-cooked eggs
1/2
large  fully ripe avocado
2
tsp.  lime juice
1/4
cup  KRAFT Real Mayo Mayonnaise
1
small   jalapeño pepper, seeded, finely chopped
24
 WHEAT THINS Original Snacks
12
 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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