Jenny's Deviled Eggs
Through many trial and errors I created this recipe. Other recipes always seemed to miss the mark for me. Sorry Maw Maw no offense meant. :D Obviously, taste is subjective. I hope you enjoy. :) Recipe is okay to double.
- Ready In:
- 12 extra large eggs
- 1⁄2 cup real mayonnaise
- 1 tablespoon milk
- 1 tablespoon white vinegar
- 1 teaspoon instant chicken bouillon, Substitution of bouillon cubes is okay. Just break it up
- 1 teaspoon dry mustard
- 1 teaspoon sugar
- 1 -2 tablespoon dill relish
- paprika (optional)
- fresh parsley (optional)
- Place eggs in a single layer in a large pot. Put just enough cold water in the pot to cover the eggs. Bring to a rapid boil. Remove from burner and cover and let sit in hot water for 20 minutes.
- Drain eggs and remove shell under cold water.
- Cut the boiled egg in half lengthwise and remove the yolks and place yolks in a mixing bowl.
- Reserve your egg halves on an egg tray or platter.
- Combine all ingredients EXCEPT dill relish with an electric mixer, blender or processor. Stir in the relish.
- Either spoon the mixture into the egg whites or pipe it in using a pastry bag or place in a ziploc baggie and snip a corner and squeeze into egg white. Garnish with Paprika, parsley or anything else you like.
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This is not too far from how I make them. Having been eating and making them for decades, you lose perspective that someone new to the recipe might have. My niece made deviled eggs for the first time a couple of years ago, and, OMG, bless her heart, it was a failure. She added a bunch of pickle juice and the stuffing was all runny. She has been officially tasked with deviled eggs for all holidays going forward, and her deviled egg making skills have greatly improved :) This is as good a base recipe as you can get, then tweak to your taste.
This was my first attempt at making deviled eggs, and they turned out perfectly. I followed the instructions exactly. The instructions were very easy to follow, and the taste was excellent. If you are a beginner cook and like deviled eggs, this is the recipe to start out with. I am definitely going to make this again.