Creamy Deviled Eggs

Creamy Deviled Eggs

In this recipe:

based on 10 reviews
This Looks YUMMY!
27
20 min.
prep
20 min.
total
12 appetizer servings

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.

Ingredients

  • 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
Store Locator »
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.



VARIATIONS:

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.

What did you think? Share Your Review »


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

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

Yummy!

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

See More Reviews

Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 100
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 215mg (71% of DV)
  • Sodium: 180mg (7% of DV)
  • Carbohydrates: 1g (0% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 7g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

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

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.