Ardour Tokhm Morgh (آردور تخم مرغ) — Persian-Style Vegetable-Filled Deviled Eggs

• 12Large eggs (cold from the refrigerator for easier peeling after shocking)
• 15 mlDistilled white vinegar (helps reduce cracking and improves peeling)
• 6 gFine sea salt (divided; for boiling water and seasoning fillings)
• 60 gUnsalted butter (softened to room temperature)
• 90 gMayonnaise (for a classic deviled-egg creaminess)
• 15 mlFresh lemon juice (brightens the yolk mixture)
• 10 gDijon mustard (optional but helpful for balance)
• 1 gGround black pepper (freshly ground)
• 0.1 gGround saffron (optional; bloom in warm water if using)
• 10 mlWarm water (to bloom saffron (optional))
• 120 gRusset potato (peeled, diced; for potato purée)
• 120 gFresh spinach (for spinach purée)
• 120 gCooked beetroot (peeled, diced; for beet purée)
• 200 gCarrots (peeled; 120 g for carrot purée, 80 g for garnish dice)
• 140 gPumpkin or butternut squash (peeled, diced; for pumpkin purée)
• 180 gFrozen green peas (120 g for pea purée, 60 g for garnish whole peas)
• 15 mlExtra-virgin olive oil (for sautéing/spinach moisture control)
• 8 gFresh dill (finely chopped, for garnish)
• 20 gWalnuts (finely chopped, optional garnish)

Instructions

1. 1

   Cook the eggs: Place eggs in a saucepan in a single layer and cover with cold water by 2.5 cm. Add vinegar and 4 g salt. Bring to a gentle boil over medium-high heat, then cover, reduce heat to low, and simmer 11 minutes. Immediately transfer to an ice bath for 10 minutes to stop cooking.

2. 2

   Prepare the vegetable components while eggs chill: Steam or boil diced potato, 120 g carrots (for purée), and pumpkin until very tender, 10–14 minutes. Simmer 120 g peas in lightly salted water 3 minutes, then drain. For spinach, sauté with olive oil in a skillet over medium heat 2–3 minutes until wilted; squeeze very dry.

3. 3

   Purée and cool: Blend each vegetable separately with 1–2 teaspoons water only if needed, aiming for thick, spoonable purées. Purée beetroot alone to avoid staining other colors. Season the combined purée batch lightly with 2 g salt total (a small pinch per purée). Spread purées thinly on a plate to cool 10 minutes.

4. 4

   Make the silky yolk base: Peel eggs carefully under a thin stream of water. Halve lengthwise and pop yolks into a bowl. Mash yolks very smooth, then beat in softened butter, mayonnaise, lemon juice, mustard (if using), black pepper, and remaining 2 g salt. If using saffron, bloom in warm water 2 minutes and mix in.

5. 5

   Color and flavor the fillings: Divide the yolk base evenly into 6 bowls (about 60–65 g base per bowl). Fold in 40 g potato purée, 40 g spinach purée, 40 g beet purée, 40 g carrot purée, 40 g pumpkin purée, and 40 g pea purée—one purée per bowl—mixing until uniform and thick enough to pipe.

6. 6

   Pipe and garnish: Fit a piping bag with a star tip. Spoon one color into the bag and pipe into 4 egg-white halves, then repeat with remaining colors (rinse tip between colors or use separate bags). Dice the remaining 80 g carrots into 3–4 mm cubes and blanch 2 minutes; add whole peas and blanch 1 minute, then cool.

7. 7

   Finish and chill for clean flavor: Top eggs with a few carrot cubes and peas, plus chopped dill; add walnuts if desired. Arrange on a chilled platter, cover loosely, and refrigerate at least 30 minutes (and up to 12 hours). Serve cold or slightly cool, keeping below 4°C for food safety.