Four Simple Steps To Hosting A Great Party At A Moment’s Notice

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On Feb 5, 2019

The best parties are:

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If it’s the first, never fear: throwing a good party doesn’t have to be daunting. The best hosts will tell you simplicity is key and just a little preparation will go a long way! Our friends at Eggland’s Best have assembled five key things to remember before every party - as well as provided some delicious recipes to help satisfy those hungry guests!

This gives you breathing space for things to go a little bit wrong, to realize you’ve forgotten something key which you can ask a close guest to bring and, crucially, gives you a chance to unwind and relax before the main event. Your mood will set the tone of the party so put your favorite music on and enjoy the quiet before the fun!

This goes for every type of party, all night drinking affairs to sophisticated dinner parties, there’s never a point in an evening where you don’t want your guests to be able to grab something delicious to snack on.

Guests especially appreciate the effort of something homemade, so try these twists on classics for your chips and dips: a delicious smoky Hummus-Shuka bowl, southern flavors in a Bacon & Egg Charleston Dip, or something a little lighter with a flavoursome Green Goddess Egg Salad Dip. Deviled eggs are also always a crowd-pleaser, especially if you put your own unique twist on it. Check out one of Rachael Ray's favorite takes on the classic deviled egg:

Pesto Deviled Eggs

Ingredients

12 hardboiled Eggland's Best eggs

1/4 cup packed parsley

1/2 cup packed basil

2 tablespoons toasted pine nuts

1 small red chili pepper, seeded, coarsely chopped or 1 scant teaspoon chili flakes

2 cloves garlic

Salt and pepper

1/4 cup finely grated

Parmigiano-Reggiano cheese

About 5 tablespoons EVOO – Extra Virgin Olive Oil

1.

To make the spicy pesto, place herbs, pine nuts, chili pepper and garlic in a food processor, and season with salt and pepper. Add cheese and pulse to fine chop; stream in EVOO to combine into a pesto.
2.

Halve eggs lengthwise, scoop the yolks into a mixing bowl and arrange whites on a platter. Mash yolks with prepared pesto to combine and adjust seasonings. Place filling into a plastic food storage bag and trim a corner to make a pastry bag. Pipe filling into egg white halves and garnish with small leaves of basil.
3.

Chill until ready to serve.

You don’t want your kitchen drenched in tonic water and sticky spirits. Pre-make a punch, slice your lemons and limes ahead of time and keep ice in a bucket. Don’t forget to cater for non-drinkers, with this delicious Mocktail that is an elevated twist on a classic cocktail.

A dinner party is not the time to learn an entirely new cuisine! If not sticking to a classic dish you’ve made before, at least stay within your realm of comfort. Something you can just pop in the oven as people arrive is perfect, like this comforting Upside Down Chicken Pie or this Sweet Potato Casserole.

If cooking during the party sounds a bit intimidating, prepare easy cold dishes before and make a buffet. You could make a Southern Tomato Quiche, some delicious Pesto Egg Salad with Garlic Crostini or quick and easy Shrimp Spinach Spirals for good measure.

If you're not sure what to make, try taking one of your go-to party classics in an entirely new direction. If you're a deviled egg master and your guests have come to expect your special pesto version, surprise them with an entirely different take, like Rachael Ray's bacon-ranch twist!

Bacon-Ranch Deviled Eggs

Ingredients

12 hardboiled Eggland's Best eggs

4 slices smoky bacon

Salt and pepper

3 tablespoons sour cream

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

2 tablespoons each finely chopped dill, chives and flat leaf parsley, divided

1 clove garlic, pasted

2 tablespoons grated onion and its juice

1-2 teaspoons Frank’s Red Hot Sauce

1.

Preheat oven to 375°F.
2.

Arrange bacon on a slotted broiler pan and bake 15-18 minutes until very crisp. Drain and cool bacon then finely chop.
3.

Halve eggs lengthwise. Scoop yolks into a mixing bowl and arrange egg whites on a platter. Season the egg yolks with salt and pepper and mash them with sour cream, lemon juice, Worcestershire, half the finely chopped herbs, the garlic, onion and onion juice. Stir in half the bacon and add hot sauce to your taste.
4.

Scoop filling into a plastic food storage bag and trim the corner of the bag, Pipe yolks into egg white halves then garnish eggs with remaining bacon bits and herbs. Chill until ready to serve.

If you stick to these four-key tips - and always keep Eggland's Best Eggs in the fridge, there’s no reason you won’t be able to throw a great party in a day’s notice!

For more great recipes you can feel confident serving at your next party, visit the link below!