Creamy Deviled Eggs

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
  1. 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.
  2. Spoon or pipe into whites. Sprinkle with paprika.

Makes 12 appetizer servings.

Estimated Times:
Preparation Time: 20 mins
Cooking Time:


  • 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.

Nutritional Information Per Serving: Calories: 100 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 2 g Cholesterol: 215 mg Sodium: 180 mg Carbohydrates: 1 g Dietary Fiber: 0 g Sugars: 1 g Protein: 7 g


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Jamie Oliver - Recipes