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Deviled Eggs

The glorious season of picnics, BBQs and sundresses has finally arrived and everybody is either busy planning activities to keep their kids busy during the summer vacation or planning pool and BBQ parties with friends and family.

Every time I plan a party the first thing I do is prepare a nice menu that would have some items that can be prepared in advanced so that I don't look like a cafeteria lady rather than looking like the glamorous host ;)

Deviled eggs is real great fit into the list. You can prepare them fresh or  prepare them ahead of time and these can be refrigerated up to 24 hours. Garnish just before serving. 
So here is my first recipe for this summer.


  1. Eggs: 6
  2. Dry ranch salad dressing mix : 1 1/2 tsp
  3. Mayonnaise: 3 tsp
  4. Dijon mustard: 1/2 tsp
  5. Paprika: 1 tsp
  6. Garnish of your choice: chives or coriander leaves ( for a more Indian touch) or colorful peppers

Place eggs in single layer in medium saucepan. 
Add enough water to cover eggs by 1 inch and some salt ( boiling eggs with salt helps in removing the skip quickly and neatly)
Bring to a boil. 
Immediately remove from heat, cover and let stand 15 minutes. 
Drain and rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
Peel eggs. 
Cut in half lengthwise. 
With tip of knife, carefully lift out yolks,place in medium bowl. 
Mash yolks with fork. 
Add salad dressing mix, mayonnaise and mustard and mix well.
Spoon or pipe yolk mixture into egg white halves. 
Sprinkle with paprika. 
Refrigerate at least 30 minutes before serving.
I hope you have loads of fun preparing and eating these.
Till then Happy Blogging


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