PARSI DEVILED EGGS
These deviled eggs are quite addictive and you wouldn't easily guess the secret ingredient (honey). Despite it's name, this isn't a classic Parsi recipe. It was found in a book published in Bombay in the 1940's under the mysterious heading "Italian Eggs". These deviled eggs, more Parsi then Italian, have all the...
Provided by Lynnda Cloutier
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- 1. Shell eggs, cut in half lengthwise and put yolks in small bowl. Set egg whites aside. add all remaining ingredients except mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed. Stir in mayonnaise and taste for lime and salt. Spoon mixture into egg whites, cover and refrigerate for at least 2 hours or overnight. Let come to room temperature before serving.
- 2. To hard cook eggs, set them in a pan just big enough to hold them, then cover with water. Slowly bring water to a boil. Cover pan and remove from heat. Let eggs sit in pan for 14 minutes. For picture perfect eggs,use the French trick Julia Child used and Jacques Pepin favors; Plunge eggs into a bowl of ice water and let them sit for 20 minutes. No green rings around the yolks, and the eggs will be a cinch to peel. It's important to let deviled eggs season a bit for best flavor. Two hours will do it, but overnight is better. You can play with the seasonings, using more butter, lime and/or jalapeno as you like.
- 3. Note; I use parsley whenever cilantro is called for, as I'm not fond of cilantro. source unknown
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Asta Baker
a-baker@yahoo.comI'm not a big fan of deviled eggs, but these were surprisingly good. I would definitely make them again.
nijel gamer
n@hotmail.co.ukThese deviled eggs are a great way to add some spice to your next party.
Big Booski
booski-b72@yahoo.comI'm not a fan of cilantro, so I omitted it from this recipe. The deviled eggs were still delicious.
ALBERT ALOISE
aloise-albert@hotmail.comI've made these deviled eggs several times and they're always a hit.
Stacy Tomplait
tomplait-stacy3@gmail.comThese deviled eggs are a bit time-consuming to make, but they're worth the effort.
Nakalyoowa Madina
nakalyoowa@yahoo.comI'm allergic to eggs, so I made this recipe using tofu instead. It turned out great!
The Ydhrhjf
ydhrhjf@hotmail.comI love that this recipe uses simple, everyday ingredients.
Woliyou Debissa
debissa66@hotmail.comThese deviled eggs are a great way to use up leftover hard-boiled eggs.
RanaSufyan455 Ranasufyan455
r_r@aol.comI'm not sure what I did wrong, but my deviled eggs turned out bland. I think I might have added too much mayonnaise.
Adek Adek
a.a@gmail.comThese deviled eggs are a great appetizer for a party or potluck.
Steve B
steve.b2@aol.comI had some trouble finding green chutney, but I was able to make my own using a recipe I found online. It turned out great!
Nicole Marapara
m-nicole@hotmail.co.ukThese deviled eggs were a bit too spicy for me, but my husband loved them.
Mojmul bd
b@gmail.comI'm not a big fan of deviled eggs, but these were really good. I liked the addition of the cilantro and mint.
Nomnikelo Nikki
n-n48@gmail.comThese are the best deviled eggs I've ever had! The filling is creamy and flavorful, and the eggs are cooked perfectly.
Sheldon Boshoff
boshoff48@hotmail.frI love the unique flavor of these deviled eggs. The green chutney and pomegranate seeds add a nice touch.
Venusgoddess Midnight
v@hotmail.comThese Parsi deviled eggs were a hit at my last party! They're so easy to make and always disappear quickly.