Fines Herbes Deviled Eggs

• 20 each Hard-cooked eggs
• PHILADELPHIA Original Cream Cheese, softened
• 1 cup GREY POUPON Classic Dijon Mustard
• 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 2 tsp. dried chervil leaves
• 2 tsp. parsley flakes
• 2 tsp. dried tarragon leaves

1. Cut eggs lengthwise in half.
2. Remove yolks; place in medium bowl.
3. Mash with fork.
4. Add remaining ingredients; mix well.
5. Spoon into pastry bag fitted with star tip.
6. Use to pipe about 1.5 oz.
7. yolk mixture into each egg white half.

eggs, philadelphia original cream cheese, poupon, mayonnaise, chervil, parsley flakes, tarragon

Taken from www.kraftrecipes.com/recipes/fines-herbes-deviled-eggs-146134.aspx (may not work)