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Creamy Deviled Eggs

Creamy Deviled Eggs
Makes:
12 appetizer servings
Prep Time:
20
minutes
Total Time:
20
minutes
Low CalorieVegetarian
based on
10 reviews
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.

In this recipe:


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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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    yummy in our tummy

    Melissa Word from Slidell, LA

    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!!

  •  Star(s)

    Runny Eggs

    Penny from New York, NY

    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.

  •  Star(s)

    Yummy!

    Ruth Bolton from JOPLIN, MO

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

  •  Star(s)

    Deviled Eggs

    Kelly Hunt from Elmhurst, IL

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

  •  Star(s)

    Deviled Eggs

    Elizabeth Eckley from SEBRING, OH

    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.

  •  Star(s)

    Eggs

    CARRIE BRUNDIGE from JOHNSONVILLE, NY

    Wanted to make something different, and this was different with the Milk in it, Everyone loved them!!!

  •  Star(s)

    Creamy Deviled Eggs

    KAREN LEISNER from Drexel Hill, PA

    Made these for my daughter's 21st birthday party - her favorite! They were a big hit - everybody was complimenting me on them. It was my first time making these and everybody loved them. They were delicious!

  •  Star(s)

    Deviled Eggs

    Jennie Burgess from LOVELAND, CO

    I made this recipe for a pot luck dinner at church. Even tho I made three dozen eggs, not a one came home with me. Believe me, I will do this recipe again.

  •  Star(s)

    Creamy Deviled Eggs

    Jennie Burgess from Loveland, CO

    This is a very good recipe. Easy to make and tastes great. I love it. I'm sure it will be a family favorite

  •  Star(s)

    creamy devil eggs

    sheri graves from FARMERVILLE, LA

    I have never used milk in devil eggs before, but i tried this recipe and it was very taste. Will fix this aain.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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.

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Creamy Deviled Eggs

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

 

Directions

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.

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