Deviled Eggs

Deviled Eggs

  • 6 eggs
  • ¼ cup Prayani carrot raita (Find near me)
  • 2 teaspoons dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Place eggs in a large pot and cover with two inches of water. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10-11 minutes. Immediately drain the eggs and place them into an ice bath to fully cool.

Peel the hard-boiled eggs and cut in half. Scoop out the yolks into a bowl and add to that the rest of the ingredients and mash. Fill the egg whites with the mixture using either a piping bag or an old-fashioned spoon.

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