Ingredients:
12 large hard-cooked eggs, peeled
1/4 to 1/3 cup low-fat evaporated milk
3-1/2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
Paprika
Cut eggs in half lengthwise. Remove yolks and place in a medium-sized bowl. Mash well with a fork or pastry blender. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Spoon or pipe into egg-white shells. Sprinkle with paprika.
Variations:
Dill Deviled Eggs: Add 1/2 teaspoon chopped fresh dill. Eliminate the paprika.
Curried Deviled Eggs: Eliminate Dijon mustard. Use 1/3 cup of evaporated milk and add 1-1/4 teaspoons of curry powder.
