Parsi Deviled Eggs

Lynnda Cloutier


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 virtues of their genre plus something else; They’re quite sophisticated with zingy flavors that go well with contemporary foods. They're great for picnics and also with drinks before an Indian flavored or spicy meal. Source: unknown


★★★★★ 1 vote



  • ·
    6 large eggs, hard cooked
  • ·
    1 1/2 tsp. fresh lime juice, or more to taste
  • ·
    1 tsp. honey
  • ·
    1/4 tsp. salt or to taste
  • ·
    1/2 jalapeno pepper, seeded and minced
  • ·
    1 tbsp. minced fresh cilantro
  • ·
    1 tbsp. unsalted butter, softened
  • ·
    1/4 cup mayonnaise

How to Make Parsi Deviled Eggs


  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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About Parsi Deviled Eggs

Course/Dish: Other Appetizers

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