Can the recipe calls for large eggs will using jumbo eggs make a difference in the outcome?

Short answer: Probably not. Unfortunately, there is no surefire, yes-or-no answer to that question. The only way to know for sure is to try. If you are making a batter or dough, you can always add a little more moisture in the form of another liquid. Most of the eggs other roles in the structure of the final product will be made up for by other ingredients. If it is something that really needs the proteins from eggs, maybe you will notice a difference. But, like I said, it is hard to say without trying.