- 12 hard-cooked eggs
- 1/2 cup PHILADELPHIA® Chive & Onion Cheese Spread 1/3 Less Fat than Cream Cheese
- 1/4 cup KRAFT® Real Mayo Mayonnaise
- 1/4 cup GREY POUPON Dijon Mustard
- 2 green onions, finely chopped
- 2 tablespoons finely chopped pimientos
- CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add remaining ingredients; mix well.
- SPOON or pipe into egg white halves.
- REFRIGERATE until ready to serve. Yield: 24 servings.
Originally published as Herbed Stuffed Eggs Provided by Philadelphia® Cream Cheese 2014
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