Creamy Deviled Eggs

Creamy Deviled Eggs

In this recipe:

based on 10 reviews
This Looks YUMMY!
20 min.
20 min.
24 servings, 1 egg half each

This recipe for Creamy Deviled Eggs offers a combination of contemporary flavors. These savory bites are an elegant twist to a traditional favorite.

With a dash of dill or seasoned with curry, these appetizers make a delicious - and stylish - beginning to celebrations.


  • 12 large hard-cooked eggs, peeled
  • 1/4 to 1/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3 1/2 tablespoons light mayonnaise
  • 2 teaspoons Dijon mustard
  • Salt
  • Paprika
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CUT eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Season with salt.

SPOON or pipe into whites. Sprinkle with paprika.


Dill Deviled Eggs
, add 1 1/2 teaspoons chopped fresh dill. Eliminate paprika.

Curried Deviled Eggs, eliminate Dijon mustard, use 1/3 cup evaporated milk and add 1 1/4 teaspoons curry powder.

NOTE: Can also substitute with NESTLÉ CARNATION Evaporated Milk or NESTLÉ CARNATION Evaporated Fat Free Milk.

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yummy in our tummy

We love this recipe! One of my complaints with the "normal" deviled egg recipe is that when they sit out just a little bit, the yellows get a bit dried out, but this recipe.. with milk!... makes them not dry out like that & they are sooo creamy! Love them!!

- Melissa Word from Slidell, LA

Runny Eggs

I read the reviews and I thought this would be great. I made it according to the recipe except I used 3 extra eggs. The evaporate milk made the egg yolk too runny even with 3 extra yolks than the recipe called for. Plus, the appearance as a result was unappetizing. Very dissappointing.

- Penny from New York, NY


My family always eats deviled eggs, but they especially loved this recipe.

- Ruth Bolton from JOPLIN, MO

Deviled Eggs

These were excellent-I made them with the dill. Can't wait to make these for Easter brunch.

- Kelly Hunt from Elmhurst, IL

Deviled Eggs

Strange to put milk in deviled eggs but I had some left over, so I thought that I would try this recipe. The family noticed that there was something different.. softer and creamier about the eggs. What was left over I smashed up and took as egg salad in my lunch.

- Elizabeth Eckley from SEBRING, OH

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 50
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 105mg (36% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 1g (0% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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