Parsi Deviled Eggs

By acampman

Ingredients

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

Details

Servings 6

Preparation

Step 1

Shell the eggs, cut them lengthwise in half, 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 egg yolk mixture into the egg whites and let sit for 2 hours, or overnight, in the refrigerator. Bring to room temperature before serving.

To Hard cook eggs: Set eggs in saucepan just big enough to hold them and cover with water. Slowly bring the water to a boil. Cover the pan and remove from heat. Let the eggs sit in the pan for 14 minutes. Rinse under cold running water, then crack the eggs gently all over. Return them to the saucepan and fill it with cold water. When the eggs are cool, remove them from the water.