Recipe: Creamy Deviled Eggs, Dill Deviled Eggs, or Curried Deviled Eggs

CREAMY DEVILED EGGS

12 large hard-cooked eggs, peeled
1/4 to 1/3 cup canned evaporated low-fat (2 %) milk
3 1/2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
Salt
Paprika

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.

Makes 12 appetizer servings
Source: Nestle