Creamy Deviled Eggs

1. Cut eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender.

2. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Season with salt.

3. Spoon or pipe yolk mixture 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' Carnation Evaporated Milk