Deviled Eggs Recipes Bedeviled by Family Ties

The Food Dude shares a unique recipe for Deviled Eggs.
BY DAVE CATHEY dcathey@opubco.com Published: March 27, 2013
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Recipes for Deviled Eggs are as tenuous as fried-chicken recipes. Everybody has a family member who makes them better than anyone else in the world.

In my family, it's my mom. When she made them for summer cookouts, they were always the first to go. No matter how exactly I copy her recipe, I can never match her mastery. Probably because of the extra salt she no doubt added through the years.

So, here's a little fancier version we got a few years ago from Nestle. It's not going to replace my mom's, but it will play along nicely without competing.


Creamy Deviled Eggs

Makes 12 appetizer servings

12 large hard-cooked eggs, peeled

1/4 to 1/3 cup canned evaporated low-fat (2 percent) milk (or use canned evaporated fat-free 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.

Note: To make curried deviled eggs, eliminate Dijon mustard, use 1/3 cup evaporated milk and add 1¼ teaspoons curry powder.

Source: Nestle.

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