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Categories:Viewed: 35 - Published at: 5 years ago
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)
Method
- 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.
