Sweet Pepper and Ham Deviled Eggs

• 1 doz. hard-cooked eggs
• 1/2 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 2 Tbsp. KRAFT Horseradish Sauce
• 1 green pepper, finely chopped
• 1/2 cup finely chopped OSCAR MAYER Lower Sodium Ham
• 1/2 tsp. paprika

1. Cut eggs lengthwise in half.
2. Remove yolks; place 4 in medium bowl.
3. Refrigerate remaining yolks for other use.
4. Add reduced-fat cream cheese and horseradish sauce to yolks in bowl; mix well.
5. Stir in peppers and ham.
6. Spoon into centers of egg whites.
7. Sprinkle with paprika.
8. Refrigerate 30 min.

eggs, philadelphia, horseradish sauce, green pepper, lower, paprika

Taken from www.kraftrecipes.com/recipes/sweet-pepper-ham-deviled-eggs-61833.aspx (may not work)