Deviled Eggs with Ham

• 1 dozen large eggs
• 6 Tbsp. KRAFT Bacon Flavored Reduced Fat Mayonnaise
• 2 tsp. GREY POUPON Dijon Mustard
• 1/4 tsp. black pepper
• 6 Tbsp. diced OSCAR MAYER Smoked Ham
• 1/4 roasted red pepper, diced small
• flat leaf parsley (for garnish)
• paprika

1. PLACE eggs in a large saucepan and cover with cold water.
2. Bring water to a boil and immediately remove from heat.
3. Cover and let eggs stand in hot water for 10 to 12 minutes.
4. Remove from hot water, cool and peel.
5. SLICE eggs in half lengthwise and remove yolks.
6. Place yolks in separate bowl, and mash together with mayo, mustard, and black pepper.
7. Mix in diced ham.
8. PLACE heaping spoonfuls of the egg mixture into the hollowed out egg whites, dividing evenly.
9. GARNISH with diced roasted red pepper, parsley.
10. Sprinkle on paprika.
11. REFRIGERATE until serving.

eggs, bacon, poupon, black pepper, ham, red pepper, flat leaf parsley, paprika

Taken from www.kraftrecipes.com/recipes/deviled-eggs-ham-163139.aspx (may not work)