Best 7 Parsi Deviled Eggs Recipes

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Parsi deviled eggs are a delectable treat rooted in the vibrant culinary heritage of the Parsi community, a Zoroastrian group with origins in Persia. These stuffed eggs, adorned with a rich, spicy filling, are a delightful symphony of flavors, textures, and colors, offering a unique and tantalizing experience for food enthusiasts. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating this delectable dish, providing you with a comprehensive recipe and step-by-step instructions.

Let's cook with our recipes!

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

PARSLEY DEVILED EGGS



Parsley Deviled Eggs image

It's everyone's favorite appetizer with a fresh parsley twist! Whip up a batch anytime you crave a cool, creamy snack.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 25m

Yield 16

Number Of Ingredients 6

8 hard-cooked eggs, peeled
1/4 cup mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
  • Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 125, Carbohydrate 1 g, Cholesterol 215 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg

CLASSIC DEVILED EGGS RECIPE BY TASTY



Classic Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Provided by Vaughn Vreeland

Categories     Appetizers

Time 30m

Yield 24 servings

Number Of Ingredients 8

12 eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon pepper
paprika
1 tablespoon fresh parsley leaves

Steps:

  • Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  • Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  • Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  • Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
  • Enjoy!

Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

PARSI DEVILED EGGS



Parsi Deviled Eggs image

These deviled eggs are very sophisticated, with zingy flavors that go well with contemporary food. One of the most addictive deviled eggs you'll ever taste! The secret ingredient is honey. Great for picnics, and also with drinks before a meal or for cocktail hour. Adapted from The San Francisco Examiner. Bay Area culinary expert Niloufer Ichaporta King, "one of the best cooks on the planet" found it in a book published in Bombay in the 1940s, under the mysterious heading "Italian Eggs". Not a classic Parsi recipe. Tips: It is important to let the eggs season a bit for the 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. Cook time is chill time.

Provided by BecR2400

Categories     Southwest Asia (middle East)

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 large eggs, hard-cooked
1 1/2 teaspoons fresh lime juice (or more, to taste)
1 teaspoon honey
1/4 teaspoon salt (or to taste)
1/2 jalapeno pepper, seeded and minced
1 tablespoon fresh cilantro, minced (or chives)
1 tablespoon unsalted butter, softened
1/4 cup mayonnaise

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.

Nutrition Facts : Calories 130.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 193.6, Sodium 238, Carbohydrate 3.9, Sugar 1.8, Protein 6.4

LEMON CAPER DEVILED EGGS



Lemon Caper Deviled Eggs image

I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

  • Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
  • Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

SPINACH DEVILED EGGS



Spinach Deviled Eggs image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 2 dozen eggs

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
9 ounces baby spinach leaves
2/3 cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
12 hard-cooked eggs, peeled and halved lengthwise, yolks removed and reserved
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
24 sprigs fresh chervil or thyme, for garnish

Steps:

  • Heat 1 tablespoon oil in a large saute pan over medium heat. Add spinach and cook, tossing occasionally, until wilted and starting to look dry, about 5 minutes. Transfer spinach to paper towels, and squeeze out excess liquid.
  • Place spinach and mayonnaise in a food processor, and blend until very smooth. Pass through a fine sieve, and discard solids. In a clean food processor bowl, pulse spinach mixture, mustard, yolks, and remaining 1 tablespoon oil. Add salt and pepper, and pulse to combine.
  • Transfer mixture to a large piping bag fitted with a 1/2-inch star tip, and pipe filling into each egg-white half. Alternatively, spoon filling into whites. Garnish each with a small sprig of chervil or thyme, and serve immediately.

MARGEE'S DEVILED EGGS



Margee's Deviled Eggs image

I've been making this variation of deviled eggs since I was a teenager! YIPES!! It's delicious...a nice change of pace.

Provided by Charmie777

Categories     Potluck

Time 15m

Yield 24 deviled eggs

Number Of Ingredients 9

12 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon mustard
4 -6 slices bacon, browned and crumbled
3 teaspoons sweet pickle relish
1 (4 1/2 ounce) can chopped black olives
salt
pepper
paprika

Steps:

  • Cut eggs in half and scoop out yolks. Place yolks in a bowl.
  • Add remaining ingredients to yolks and mash well. Season with salt and pepper to taste.
  • Stuff the whites and arrange on a platter or serving dish. Sprinkle lightly with paprika.

Nutrition Facts : Calories 68.2, Fat 5.3, SaturatedFat 1.5, Cholesterol 108.9, Sodium 129.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.5, Protein 3.7

Tips:

  • Choose Fresh Eggs: Use the freshest eggs possible for the best flavor and texture.
  • Hard-Boil Eggs Perfectly: Cook eggs for about 12-13 minutes for a firm yolk and tender white.
  • Cool Eggs Quickly: Immediately transfer boiled eggs to an ice bath to prevent overcooking and make peeling easier.
  • Use High-Quality Ingredients: Use good quality mayonnaise, mustard, and spices for the best flavor.
  • Add Unique Flavors: Try adding different herbs, spices, or ingredients like bacon, avocado, or cheese for a unique twist.
  • Chill Before Serving: Allow the deviled eggs to chill for at least 30 minutes before serving for the best flavor.

Conclusion:

Parsi deviled eggs are a delicious and versatile appetizer that can be enjoyed at any occasion. With a creamy, flavorful filling and a variety of topping options, they are sure to be a hit with your guests. Experiment with different flavors and ingredients to create your own unique deviled egg recipe. Whether you prefer classic or something more adventurous, these deviled eggs are a perfect way to add a touch of elegance to your next gathering.

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