Recipe

Creamy Deviled Eggs

4.4 10 Recipe Reviews | Rate this Recipe | 496 Saves
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.

20 mins. to Prepare

0 mins. Cooking Time

0 mins. Standing Time

20 mins. Total

Servings: 24 servings, 1 egg half each

Difficulty: Easy

This recipe is: Vegetarian

Ingredients

Check all

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.
Amount Per Serving
Servings: 24 servings, 1 egg half each
Calories50
Calories from Fat30
%Daily Value*
Total Fat 3.5g5%
Saturated Fat 1g5%
Cholesterol 105mg36%
Sodium 90mg4%
Carbohydrates 1g0%
Dietary Fiber 0g0%
Sugars 1g
Protein 3g
Vitamin A4%
Vitamin C0%
Calcium2%
Iron2%
* Percent Daily Values are based on a 2,000 calorie diet.
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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!!

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.

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

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

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

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

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.

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