Cheesy Stuffed Eggs

• 6 hard-cooked eggs
• 1/4 cup aerosol cheddar cheese snack
• 2 Tbsp. KRAFT Real Mayo Mayonnaise
• 2 Tbsp. GREY POUPON Dijon Mustard
• 2 Tbsp. finely chopped fresh parsley

1. Cut eggs in half lengthwise.
2. Scoop yolks into small bowl; set egg whites aside.
3. Mash yolks with fork.
4. Add cheese snack, mayo, mustard and parsley; mix well.
5. Spoon or pipe yolk mixture evenly into egg white halves.
6. Serve immediately.
7. Or, cover and refrigerate until ready to serve.
8. Store leftover eggs in refrigerator.

eggs, cheddar cheese, mayonnaise, poupon, parsley

Taken from www.kraftrecipes.com/recipes/cheesy-stuffed-eggs-55376.aspx (may not work)