Sunburst Deviled Eggs

Prep: 10 min | Yield: 2 dozen or 24 servings, one deviled egg each

Ingredients

• 1/2 cup Philadelphia Fat Free Cream Cheese
• 2 tablespoons Miracle Whip Light Dressing
• 1 dozen hard-cooked eggs, cooled, peeled and cut lengthwise in half
• 1 cup shredded carrots*

Instructions

1. Mix cream cheese, dressing and 4 of the egg yolks until well blended. Cover and refrigerate remaining egg yolks for another use. Add carrots; mix well.
2. Spoon evenly into egg white halves; cover.
3. Refrigerate for at least 30 minutes before serving.

Notes

* Look for shredded carrots in the produce section of your supermarket. Or, substitute 10 finely chopped baby carrots for the shredded carrots.

Storage Know-How: Store in tightly covered container in refrigerator up to 2 days.

Creative Leftovers: Leftover cooked egg yolks can be stored up to 4 days, covered tightly, in the refrigerator. Cut into slices, or crumble and use as a garnish on salads or cooked vegetables.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company