Little Devil Deviled Eggs

• 12 hard-cooked eggs
• 2 oz. PHILADELPHIA Neufchatel Cheese, softened
• 1/4 cup KRAFT Lite Ranch Dressing
• 2 Tbsp. chopped CLAUSSEN Kosher Dill Pickles
• 1 tsp. hot pepper sauce
• 1/4 tsp. paprika
• 6 grape tomatoes, each cut into 8 wedges
• 3 small pitted black olives, cut lengthwise in half, then sliced crosswise

1. Cut eggs lengthwise in half.
2. Remove yolks; place in medium bowl.
3. Add dressing, pickles and hot sauce; mix well.
4. Spoon yolk mixture into resealable plastic bag.
5. Cut small corner from bottom of bag; use to pipe yolk mixture into egg white halves.
6. Sprinkle with paprika.
7. Decorate with remaining ingredients as shown in photo, trimming olive pieces as needed.

eggs, philadelphia neufchatel cheese, pickles, hot pepper sauce, paprika, grape tomatoes, black olives

Taken from www.kraftrecipes.com/recipes/little-devil-deviled-eggs-156591.aspx (may not work)