Bouchées au beurre d'arachide et au gingembre

Place 6 eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add 1/2 tsp. baking soda; stir gently until dissolved. Bring water to boil. Cover pan with lid. Remove from heat. Let stand 15 min. Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold. Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Chop enough chives to measure 2 Tbsp. Add 1 Tbsp. chives to egg yolks along with 1/3 cup KRAFT Real Mayo, 1 tsp. GREY POUPON Dijon Mustard, 2 tsp. lemon zest and 1 tsp. lemon juice; mix well. Spoon into egg whites. Sprinkle with remaining chives.

RÉFRIGÉRER 30 min.

FAÇONNER la pâte en 20 boules de 1 po, en utilisant environ 2 c. à soupe de la préparation pour chacune.