Parsi Deviled Eggs Recipes

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

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

Steps:

• Beat eggs until well mixed.
• Add the milk, salt and pepper.
• Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
• Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
• Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
• Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
• Turn on to a serving plate and garnish with tomato and coriander.
• Serve with chapatis, parathas or toasted bread.
• I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

Steps:

• Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl.
• Set the egg whites aside.
• Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed.
• Stir in the mayonnaise and taste for lime and salt.
• Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight.
• Let come to room temperature before serving.