How to make Parsi Devilled Eggs - 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 : Snacks and Starters

Parsi Devilled Eggs Recipe Card

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.

For more recipes related to Parsi Devilled Eggs checkout Egg Vermicelli Cutlet. You can also find more Snacks and Starters recipes like Poached Eggs On Vegetables, Kesar Pista Muffin with Srikhand Frosting, Quick Fried Chicken - All Green, Samosa.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Parsi Devilled Eggs Recipe

  • 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.