Deviled Egg Spread

• 1 doz. hard-cooked eggs, divided
• 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
• 2 Tbsp. HEINZ Distilled White Vinegar
• 1 Tbsp. GREY POUPON Dijon Mustard
• 3 green onions, sliced, divided
• 1/8 tsp. paprika

1. Reserve 1 egg for garnish.
2. Cut remaining eggs lengthwise in half.
3. Remove yolks; place in food processor.
4. Add mayo, Neufchatel, vinegar, mustard and 12 egg white halves; process until blended.
5. Spoon into medium bowl.
6. Chop remaining egg white halves coarsely.
7. Add to Neufchatel mixture with 2/3 of the onions; mix lightly.
8. Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions.
9. Garnish with paprika.

eggs, mayonnaise, cheese, white vinegar, poupon, green onions, paprika

Taken from www.kraftrecipes.com/recipes/deviled-egg-spread-168200.aspx (may not work)