This is a favorite recipe we’ve adapted (quite liberally) from Niloufer Ichaporia King’s recipe for ‘Parsi Deviled Eggs’ in her wonderful cookbook My Bombay Kitchen.
Ingredients
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6 large eggs, medium-hard boiled
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Zest of 1 lime and juice of 1-2 limes
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1 teaspoon neutral-tasting honey (use light agave if planning to serve to a baby under 1 year of age)
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1 teaspoon of olive oil
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Salt to taste
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2 tablespoons finely chopped fresh cilantro
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1 tablespoon finely chopped fresh mint
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1 scallion/green onion, very finely minced
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2 tablespoons chopped green pepper (about ¼ green bell or pasilla/poblano pepper, but use a seeded and minced jalapeño if only serving adults)
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Cilantro leaves or chopped chives for garnish
Instructions
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Boil the eggs (about 10-12 minutes). Run cold water over them to cool.
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Shell the eggs, cut them in half lengthwise, and scoop out the yolks into a bowl.
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Set the egg white “cups” aside.
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Add all ingredients, except for the tahini, to the yolks and smash with a fork until well combined, making sure to incorporate the honey (or agave) well.
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Stir in the tahini and taste, adjusting lime and salt, if necessary.
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Spoon the mixture into the egg whites and either serve promptly (they’ll be loose and jammy) or cover and refrigerate for up to overnight (once refrigerated for a minimum of 2 hours, they will firm up and set slightly).
Notes
If you have leftover filling, rejoice! It’s delicious spread on toast as a kind of open-faced egg sandwich.