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.
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 this transport idea:
* Paper-lined muffin tins - one egg per cup.
For more perfect picnic recipe ideas, go to www.VeryBestBaking.com.
Creamy Deviled Eggs
Nutrition Information per serving: 100 calories; 60 calories from fat; 7g total fat; 2g saturated fat; 215mg cholesterol; 140mg sodium; 2g carbohydrate; 0g fiber; 1g sugars; 7g protein
Makes 24 appetizer servings
24 large hard-cooked eggs
2/3 cup (5 fluid-ounce can) Nestl Carnation Evaporated Milk
1/4 cup plus 2 tablespoons light mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 teaspoon salt
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.
SPOON or pipe into egg whites. Sprinkle with paprika. Serve immediately or store in tightly covered container in refrigerator.
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.