Jenny'S Deviled Eggs - cooking recipe

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)

Preparation

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.