Deviled Egg Salad Bites

• 2 hard-cooked eggs, chopped
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red peppers
• 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
• 2 tsp. GREY POUPON Dijon Mustard
• 48 woven rye crackers
• 12 large cherry tomatoes, each cut into 4 wedges

1. Mix eggs, celery, peppers, mayo and mustard until blended.
2. Refrigerate 1 hour.
3. Top each cracker with 1 tsp.
4. egg mixture and 1 tomato wedge just before serving.

eggs, celery, red peppers, mayonnaise, poupon, crackers, cherry tomatoes

Taken from www.kraftrecipes.com/recipes/deviled-egg-salad-bites-146293.aspx (may not work)