Parsi Devilled Eggs Recipe - Delightful boiled egg starter with honey and lemon filling.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs hard boiled, Lemon juice ( नींबु का रस )

Cuisine : Parsi

Course : Starter

Parsi Devilled Eggs

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Parsi Devilled Eggs Recipe Card

Parsi Devilled Eggs
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Parsi Devilled Eggs

  • Eggs hard boiled 6

  • Lemon juice 1 1/2 teaspoons

  • Honey 1 teaspoon

  • Salt to taste

  • Green chilli paste 1/2 teaspoon

  • Fresh coriander leaves chopped a few sprigs

  • Unsalted butter softened 1 tablespoon

  • Mayonnaise 1/4 cup

  • Fresh parsley a few sprigs

Method

Step 1

Shell eggs, cut them lengthwise in half and put egg yolks in a small bowl. Keep egg whites aside.

Step 2

Add lemon juice, honey, salt, green chilli paste, chopped coriander leaves and butter to the yolks and mix well with a fork. Stir in mayonnaise and mix well so that the mixture becomes homogenous.

Step 3

Fill a piping bag with a star nozzle with egg yolk mixture. Pipe into the egg whites and refrigerate for two hours. Serve garnished with parsley sprigs.

How to make Parsi Devilled Eggs

Step 1

Shell eggs, cut them lengthwise in half and put egg yolks in a small bowl. Keep egg whites aside.

Step 2

Add lemon juice, honey, salt, green chilli paste, chopped coriander leaves and butter to the yolks and mix well with a fork. Stir in mayonnaise and mix well so that the mixture becomes homogenous.

Step 3

Fill a piping bag with a star nozzle with egg yolk mixture. Pipe into the egg whites and refrigerate for two hours. Serve garnished with parsley sprigs.

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