Ingredients

6 hard-cooked eggs

2 tablespoons mayonnaise

1 teaspoon sugar

1 teaspoon white vinegar

1 teaspoon prepared mustard

1/2 teaspoon salt

Paprika

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.

Nutritional Facts2 egg halves equals equals 114 calories, 9 g fat (2 g saturated fat), 214 mg cholesterol, 293 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

MAKE AHEAD

Eggs can be stuffed ahead of time. Refrigerate up to 2 days before serving. I cook and halve the eggs ahead of time, mix the filling and place into a zip-loc bag. Then when time to fill the eggs, just cut a corner off the bag and squeeze into egg halves. So easy!

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.

Deviled Eggs Extraordinaire

Ingredients

24 hard-cooked eggs, peeled

4 ounces cream cheese, softened

1/2 cup mayonnaise

2 tablespoons prepared mustard

1 teaspoon cider vinegar

1/4 teaspoon salt

1/4 teaspoon onion powder

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 4 dozen.

Nutritional Facts1 stuffed egg half equals 64 calories, 5 g fat (2 g saturated fat), 109 mg cholesterol, 70 mg sodium, trace carbohydrate, trace fiber, 3 g protein.

Sweet-Sour Deviled Eggs 

Ingredients

12 hard-cooked eggs

1/3 cup plus 1 tablespoon mayonnaise

5 teaspoons sugar

5 teaspoons cider vinegar

1 teaspoon prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika and minced fresh parsley

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley. Yield: 2 dozen.

Nutritional Facts: 1 serving (2 each) equals 138 calories, 11 g fat (2 g saturated fat), 215 mg cholesterol, 205 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

 

 

 

 

 

 

Ingredients

1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided

1 small yellow pepper, cut into strips

1 small red onion, thinly sliced (optional)

1 lb. fresh asparagus spears, trimmed

1/4 cup KRAFT Shredded Parmesan Chees

Directions

HEAT 1/4 cup dressing in large nonstick skillet on medium-high heat. Stir in peppers and onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally.

ADD asparagus and remaining dressing; stir. Cover; simmer on medium-low heat 5 to 7 min. or until asparagus is crisp-tender.

SERVE topped with cheese.

 

Ingredients

1/2 pound fresh snow peas

1 tablespoon water

1 teaspoon minced garlic

1 tablespoon butter, melted

1 teaspoon lemon juice

1/2 teaspoon Italian seasoning

Directions

In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.

Footnotes

This recipe was tested in a 1,100-watt microwave.

Editor’s Note: This recipe was tested in an 1,100 watt microwave.

Nutritional Analysis: 3/4 cup (prepared with reduced-fat butter)equals 76 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 40 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Ingredients

1 cup (about 4 oz.) sliced mushrooms

1/4 cup KRAFT Light House Italian Dressing

1 tsp. lemon juice

1 lb. asparagus spears, ends removed

2Tbsp. PLANTERS Sliced Almonds

Directions

MIX mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.

TOP with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender.

SPRINKLE with almonds.