Dolmeh Tokhm Morgh (دلمه تخم مرغ) — Persian-Style Stuffed Eggs with Tangy Herb Filling
Dolmeh Tokhm Morgh is a Persian mazzeh that treats hard-boiled eggs like a delicate “dolmeh,” filled with a silky yolk cream. Mustard and vinegar add a bright tang, while parsley keeps it fresh and elegant for gatherings.
Printable Recipe Card
Servings: 6 · Total: 32 min · Difficulty: easy
Ingredients (quick list)
- 12 Large eggs (cold from the fridge helps timing stay consistent)
- 90 g Mayonnaise (full-fat for the smoothest texture)
- 10 g Yellow mustard (classic American-style yellow mustard)
- 10 ml White vinegar (adds the signature tang)
- 2 g Fine salt
- 0.5 tsp Black pepper (freshly ground)
- 10 g Fresh parsley (finely chopped, plus extra for garnish if desired)
- 2000 ml Water
- 2 cup Ice
Steps (summary)
- Place the eggs in a saucepan and add 2000 ml water so they are covered by at least 2–3 cm. Bring to a full boil over medium-hig…
- Drain the hot water and transfer the eggs to a bowl filled with 2 cups ice and enough cold water to fully submerge them. Chill…
- Peel the eggs and pat them dry so the filling won’t slide later. Slice each egg lengthwise with a sharp knife, wiping the blade…
- Gently pop the yolks into a mixing bowl and arrange the whites cut-side up on a serving platter. Mash the yolks until fine and…
- Add the mayonnaise, yellow mustard, and white vinegar to the yolks, then mix until completely smooth and glossy. Stir in the sa…
- Transfer the filling to a piping bag or a zip-top bag with a 1 cm corner snipped off for clean, refined portions. Pipe the fill…
+ 1 more steps in the full instructions section below.
Cultural Background
As a mazzeh-style appetizer, Dolmeh Tokhm Morgh reflects Persian hospitality: small, refined bites meant to open the appetite alongside herbs and pickles. Calling them “dolmeh” highlights the familiar Persian idea of stuffing and presenting food with care.
Equipment
💡 Tips
- For extra-smooth filling, press the mashed yolks through a fine-mesh sieve before mixing in the mayonnaise and mustard.
- If the filling feels too stiff to pipe neatly, add 5 ml vinegar and mix again; the acidity also brightens the flavor.
- For clean halves, slice the eggs with a thin sharp knife and wipe the blade with a damp towel between each cut.
⚠️ Common Mistakes
❌ Overcooking the eggs until the yolks turn dry and crumbly.
✅ Fix: Simmer for 10 minutes, then chill in an ice bath for 8 minutes to stop carryover cooking.
❌ Grainy filling that won’t look smooth when piped.
✅ Fix: Mash yolks very finely or pass through a sieve, then mix thoroughly with mayonnaise before adding herbs.
❌ Filling slides out or looks watery.
✅ Fix: Measure vinegar precisely and chill the finished eggs for at least 20 minutes before serving.
🧊 How to Store
Store stuffed eggs in a single layer in an airtight container in the refrigerator for up to 2 days. Do not freeze. Serve cold; if they dry slightly, cover with a damp paper towel in the container for 10 minutes before serving.
📅 Make Ahead
Boil and peel the eggs up to 24 hours ahead and keep them refrigerated, tightly covered. Mix the filling up to 12 hours ahead and pipe just before serving for the cleanest presentation and best texture.
🍽️ Pairs Well With
- Sabzi khordan
- torshi
- olives
- lavash
- pickled cucumbers
- tea.
Regional Variations
- Herbier Tehran-style platter: increase parsley to 15 g and add 5 g chopped dill for a greener mazzeh look.
- Saffron-accented party version: add 2 ml saffron water to the yolk mixture for aroma and a golden hue.
- Pickle-forward version: add 20 g finely chopped pickled cucumber for extra crunch and tang.
Ingredients
- 12Large eggs (cold from the fridge helps timing stay consistent)
- 3.2 ozMayonnaise (full-fat for the smoothest texture)
- 10 gYellow mustard (classic American-style yellow mustard)
- 2 tspWhite vinegar (adds the signature tang)
- 2 gFine salt
- ½ tspBlack pepper (freshly ground)
- 10 gFresh parsley (finely chopped, plus extra for garnish if desired)
- 8.5 cupWater
- 2 cupIce
🔄 Substitutions
- Mayonnaise→ Greek yogurt (full-fat)
- White vinegar→ Fresh lemon juice
- Fresh parsley→ Fresh dill
Instructions
- 1
Place the eggs in a saucepan and add 2000 ml water so they are covered by at least 2–3 cm. Bring to a full boil over medium-high heat, then immediately reduce to a steady simmer and cook for 10 minutes to set the yolks without turning them chalky.
- 2
Drain the hot water and transfer the eggs to a bowl filled with 2 cups ice and enough cold water to fully submerge them. Chill for 8 minutes so the eggs stop cooking and peel cleanly with minimal pitting.
- 3
Peel the eggs and pat them dry so the filling won’t slide later. Slice each egg lengthwise with a sharp knife, wiping the blade between cuts for neat edges.
- 4
Gently pop the yolks into a mixing bowl and arrange the whites cut-side up on a serving platter. Mash the yolks until fine and sandy, because a smooth mash is what makes the filling velvety rather than grainy.
- 5
Add the mayonnaise, yellow mustard, and white vinegar to the yolks, then mix until completely smooth and glossy. Stir in the salt, black pepper, and chopped parsley, mixing again until the herbs are evenly distributed and the flavor is balanced.
- 6
Transfer the filling to a piping bag or a zip-top bag with a 1 cm corner snipped off for clean, refined portions. Pipe the filling into each egg white cavity in a generous mound, keeping the tops smooth and symmetrical for a mazzeh-style presentation.
- 7
Cover and refrigerate for at least 20 minutes so the filling firms slightly and the flavors meld. Serve chilled, and if you like, finish with a light sprinkle of extra parsley for a fresh Persian-style look.
🪪 Recipe Passport
Cultural Background
As a mazzeh-style appetizer, Dolmeh Tokhm Morgh reflects Persian hospitality: small, refined bites meant to open the appetite alongside herbs and pickles. Calling them “dolmeh” highlights the familiar Persian idea of stuffing and presenting food with care.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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