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Mix It Up With Jenny - Devilishly Good Eats

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Creamy Deviled Eggs

(Family Features) - I don't know what it is about them, but deviled eggs are just the thing for picnics and potlucks. Maybe it's because they're finger foods that are sized just right. Or maybe it's their versatility - they can be simple or dressed up with just about anything.

I love this recipe for deviled eggs because they're so creamy. The secret? Evaporated milk! You can use low fat or fat free - both give smooth, delicious results. This recipe can be halved if 24 servings are too much, but I have a feeling these will disappear fast!

To make filling the egg halves easier, make your own piping bags out of a resealable plastic storage bag. Put the filling in the bag and seal it. Then push the mixture towards a corner. Cut off the corner - about a half inch - then pipe into the egg halves.

Getting deviled eggs to the picnic can be tricky. You can buy a special deviled egg carrier, but I find it just as easy - and cheaper! - to use what I already have. If you don't have far to travel and will be serving them fairly soon, try one of these transport ideas:

  • Paper-lined muffin tins - one egg per cup.

  • Stacked bamboo steamer baskets - pretty and effective.

  • Crumpled foil on a baking sheet - nestle the eggs between the folds so they don't slide around. Line baking sheet with sides with slightly dampened paper towel.

  • If you won't be serving the eggs right away, it's important to keep them well-chilled. I like to keep the filling and the eggs in separate containers inside a cooler with ice. Then, when I'm ready to serve, I set the egg whites out on a platter, pipe the filling into them and they're ready to eat.

For more perfect picnic recipe ideas, go to www.VeryBestBaking.com.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

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Creamy Deviled Eggs

  • 24 large hard-cooked eggs
  • 2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Milk
  • 1/4 cup plus 2 tablespoons light mayonnaise
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Paprika

    1. CUT eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender. Add evaporated milk, mayonnaise, mustard and salt. Stir until creamy.
    2. SPOON or pipe into egg whites. Sprinkle with paprika. Serve immediately or store in tightly covered container in refrigerator.
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Calories: 100g     Total Fat: 60g
Cholesterol: 215mg     Protein: 7g
Carbohydrates: 2g     Sodium: 140mg

Notes, Tips & Suggestions

Dill Deviled Eggs: add 1 tablespoon chopped fresh dill. Eliminate paprika.

Curried Deviled Eggs: eliminate Dijon mustard and add 2 1/2 teaspoons curry powder.

SOURCE: Nestlé USA, Inc.

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