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
Busy working Mom and student.