Blueberry Jam / Compote

I look at Jam as a way to preserve summer in a jar 😛 Every summer my mom used to make mango jam at home. She did the same thing with strawberries last summer and now I am following her tradition with yet another awesome gift of God – blueberries.


2 pounds fresh blueberries
1 1/2 cups white sugar
1/8 cup lemon juice

That’s it. Wash blueberries and let them dry completely. No need to chop blueberries, they are so tender they break down easily once heated.

In a sauce pan, mix blueberries and sugar and mix it well till the mixture comes to a boil. You can reduce it further but I like it to keep it at this consistency. This is also call ‘blueberry compote’ and can be used as blueberry spread for bread, syrup for pancakes or yogurt, combinations are endless!

Once the mixture cools down, add lemon juice and keep it in a glass jar in your refrigerator.

Blueberry Jam In Progress – Finally the reward with greek yogurt and blueberry smoothie!

Fresh Blueberries blueberryJam2
Blueberry Jam in progress Blueberry Jam in progress
blueberry Yogurt Blueberry Smoothie

Deviled Eggs

With Easter just around the corner, this is a great time to try this  deviled egg recipe. These are cute, little, very tempting and especially go well for a potluck party and take no more than 5 minutes when you have boiled eggs ready!

The tricky part is getting the perfect hard boiled eggs and lengthy part is to peel the eggs but my ‘Pro Tips’ section has covered both the tricks so stay tuned!

This is a slightly modified version of classic recipe with a spring twist that comes from fresh cilantro. You can subbed cilantro by any fresh herb of your choice. Let’s get started.

deviled eggs

Deviled Eggs


2 large eggs (as many as you want, use other ingredients to taste)
2 springs of Cilantro
1 tb spoon scallions, finely chopped
1 tb spoon light mayonnaise
1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1 tsp lemon pepper ( or freshly ground pepper + lemon juice)
paprika (optional)
(classic European version always have mayo and mustard)

Place eggs in a wide saucepan and cover with cold water, cover the pan. Bring to a boil for 10-12 minutes. Remove from heat and let it sit for another 10 minutes. Remove eggs and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Scoop yolks into a separate bowl. Add mayo, mustard (I didn’t use any mayo or mustard in the photo’d version), salt, pepper and mash it together to make it smooth (yep, i skipped it too). Mix it with finely chopped cilantro/chives/watercress ans finely chopped scallions.

You can now pipe the mixture back into the egg halves using a plastic bag or a simple spoon or watermelon scooper. Sprinkle little pepper and/or paprika on top. Serve cold.

Pro Tips –

How do I know if an egg has gone bad?
Here is a simple test. Immerse an egg into glass of water and if it sinks it’s good to eat. If it floats, it’s time to throw it away!

Perfectly Boiled Eggs –
1. Use a wide sauce pan and cover the eggs by at least one to two inches of cold water. Using cold water and gently bringing it to boil prevents eggs from cracking.
2. Vinegar can prevent egg white running out from any cracked eggs but this is generally not needed.
3. Add 1/2 tspn salt when the water starts boiling. (For geek cooks – salt raises the boiling point of water so add salt only after water starts boiling and always cover the pan to save some energy 🙂 This makes peeling shell easier.
4. After 10-12 minutes, remove from the heat and keep it covered for another 10 minutes.

I saw this video on Facebook which has a trick for how-to peel an egg instantly. Haven’t tried it yet, but let me know if it works for you.

Happy Easter!
Happy Egg Hunting!