Best Jennys Meaty Deviled Eggs Recipes

JENNY'S DEVILED EGGS

Jenny's Deviled Eggs image

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.

Provided by Jencathen

Categories Weeknight

Time 30m

Yield 24 Deviled Eggs, 12 serving(s)

Number Of Ingredients 10

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)

Steps:

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.

THE PERFECT DEVILED EGGS

The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g