Jenny's Deviled Eggs
photo by ddav0962
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
24 Deviled Eggs
- Serves:
- 12
ingredients
- 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)
directions
- 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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Reviews
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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.
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Oh my Goodness !!! These were so amazing. I will agree with the name of this recipe.....The only thing I changed was to cut the recipe in half and totally forgot to sprinkle some paprika on top. I did use the fresh parsley though. At first reading the ingredients it did sound a little odd, not the relish part though, because I have seen other recipes with relish. But all these ingredients go fantastic together and I will agree the relish does make a definite bonus to the other wonderful flavors. Will be making these again that is for sure. I just love deviled eggs. Thanks so much for sharing Jencathen....was really loved by the 2 of us.
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These were pretty close to the best ever. However, I did take a few liberties. I used lite miracle whip instead of mayo, used stone ground mustard in place of the dry mustard, left out the milk b/c ours was bad. I just threw it all in my food processor and it made the filling very creamy and delicious. The dill relish is what makes this recipe so good. I cut the recipe in half and now we are wishing we would have made all twelve eggs! Reviewed for Spring PAC 2010.
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Tweaks
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These were pretty close to the best ever. However, I did take a few liberties. I used lite miracle whip instead of mayo, used stone ground mustard in place of the dry mustard, left out the milk b/c ours was bad. I just threw it all in my food processor and it made the filling very creamy and delicious. The dill relish is what makes this recipe so good. I cut the recipe in half and now we are wishing we would have made all twelve eggs! Reviewed for Spring PAC 2010.
RECIPE SUBMITTED BY
Jencathen
Belvidere, Texas
I'm a Pediatric Nurse Practitioner. I love to travel and cook!