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.

You can also find more Starter recipes like Moong Methi Pakode, Achari Paneer Tikka, Tequila Chicken, Murtabak. Or try out these recipes from Parsi Cuisine like Tamatar Ni Gravy Ma Cutlet, Wafer Per Eda, Lagan Nu Custard, Vegetable Dhansaak.

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


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • 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


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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