Parsi Deviled Eggs

Name: Parsi Deviled Eggs
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 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

8 ingredients

6 steps

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 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

Directions

1

Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl.
2

Set the egg whites aside.
3

Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed.
4

Stir in the mayonnaise and taste for lime and salt.
5

Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight.
6

Let come to room temperature before serving.