Deviled Eggs Recipe – Parsley & Mint Indian Appetizer

Last Updated on 4 months by Neha Deshmukh

Deviled Eggs Recipe – Parsley & Mint Indian Appetizer

Hey everyone! If you’re looking for a quick, easy, and seriously delicious appetizer, you have to try these Deviled Eggs with a fresh Parsley & Mint twist. I first made these for a small get-together with friends, and they were gone in minutes! They’re a little different from your classic deviled egg, with a bright, herbaceous flavor that’s just… amazing. Plus, they’re perfect for adding a touch of Indian-inspired flair to any spread.

Why You’ll Love This Recipe

These aren’t your grandma’s deviled eggs (though, no shade to grandma’s deviled eggs!). They’re incredibly simple to make – seriously, minimal cooking involved. The combination of creamy mayonnaise, fresh parsley, and mint is just chef’s kiss. They’re a fantastic make-ahead snack, perfect for parties, picnics, or even a light lunch. And honestly, who doesn’t love a good deviled egg?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 4 hard-boiled eggs
• 2 tablespoons mayonnaise
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Fresh Herbs are Key: Seriously, don’t skimp on the parsley and mint. They make all the difference! If you’re growing your own, even better. About 15g of parsley and 5g of mint is a good starting point.
• Mayonnaise Matters: You can use your favorite store-bought mayonnaise, but if you’re feeling ambitious, homemade mayo is divine. I sometimes use a mix of both! Full-fat mayo gives the best flavor and texture, but light mayo works in a pinch.
• Egg Prep: In India, we often boil eggs a little longer to ensure the yolk is fully cooked. This is great for deviled eggs as it makes them easier to handle.
• Regional Preferences: Some families like to add a tiny squeeze of lemon juice to the yolk mixture for extra brightness. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, make sure your eggs are perfectly hard-boiled, peeled, and cooled. This is the most time-consuming part, honestly!
2. Grab a bowl and add your mayonnaise, chopped parsley, and mint. Give it a good mix until everything is nicely combined. It should look lovely and green!
3. Now, carefully halve the hard-boiled eggs lengthwise. Gently remove the yolks and drop them right into the bowl with the mayonnaise mixture.
4. Using a fork, mash the yolks into the green mixture until it’s smooth and creamy. Season generously with salt and pepper – don’t be shy! Taste and adjust as needed.
5. Time to fill those egg whites! You can use a spoon for a rustic look, or get fancy with a piping bag. I usually just use a spoon, it’s quicker.
6. Finally, garnish with a little extra mint or parsley. A sprinkle of paprika also looks nice! Serve immediately, or chill for later.

Expert Tips

Here are a few things I’ve learned over the years:

• Peeling Hack: Add a teaspoon of baking soda to the water when boiling the eggs. It makes peeling so much easier.
• Smooth Filling: For an extra smooth filling, use a potato ricer to mash the yolks.
• Piping Bag: If you’re using a piping bag, a star tip creates a beautiful presentation.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: My friend Priya loves to add a tiny pinch of chili powder or cayenne pepper to the yolk mixture for a little kick.
• Vegan Deviled Eggs: Use a good quality plant-based mayonnaise. It works surprisingly well!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Festival Adaptations: These are fantastic for Easter, parties, or even Diwali gatherings. For Diwali, I sometimes add a tiny pinch of turmeric for color.

Serving Suggestions

These deviled eggs are incredibly versatile.

• Serve them as part of a larger appetizer spread.
• Pair them with a fresh salad for a light lunch.
• Bring them to your next potluck – they’re always a hit!
• They go wonderfully with a cup of chai.

Storage Instructions

Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. However, they’re best enjoyed fresh!

FAQs

Let’s answer some common questions:

• How long can deviled eggs sit at room temperature? Don’t leave deviled eggs at room temperature for more than 2 hours. Bacteria can grow quickly.
• Can I make deviled eggs ahead of time? Yes! You can boil the eggs and make the filling a day in advance. Store them separately and assemble just before serving.
• What’s the best way to peel hard-boiled eggs? The baking soda trick works wonders! Also, running them under cold water while peeling helps.
• Can I use dried herbs instead of fresh? While fresh is best, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh.
• What can I do with leftover deviled egg filling? Spread it on crackers, use it as a dip for veggies, or stuff it into mini peppers!