Parsi Deviled Eggs Food

PARSI DEVILED EGGS

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.

PARSI DEVILED EGGS

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