Dolmeh Tokhm Morgh (دلمه تخم مرغ) — Persian Stuffed Eggs

• 12Large eggs (cold from the refrigerator for easier peeling)
• 2 cupIce cubes (for an ice bath)
• 2 quartWater (for boiling and ice bath)
• 90 gMayonnaise (about 6 tablespoons)
• 10 gYellow mustard (about 2 teaspoons)
• 10 gWhite vinegar (about 2 teaspoons)
• 3 gFine sea salt (about 1/2 teaspoon, plus more to taste)
• 1 gGround black pepper (about 1/2 teaspoon, plus more to taste)
• 12 gFresh parsley (finely chopped, divided for mixing and garnish (about 1/2 cup loosely packed))
• 1 gPaprika (optional, for a light dusting (about 1/2 teaspoon))

Instructions

1. 1

   Boil the eggs: Place eggs in a single layer in a saucepan and cover with 2 quarts water. Bring to a full boil over high heat, then immediately cover, turn heat off, and rest 10 minutes. Meanwhile, prepare an ice bath with 2 cups ice and cold water in a bowl.

2. 2

   Chill and peel: Transfer eggs to the ice bath and cool 8–10 minutes so the yolks stay tender and the whites peel cleanly. Tap each egg gently all over and peel under a thin stream of cool water. Pat dry, then slice each egg lengthwise with a clean, sharp knife.

3. 3

   Make the filling: Pop yolks into a bowl and mash very smooth with a fork, then press through a fine sieve if you want an extra-velvety texture. Add mayonnaise, yellow mustard, white vinegar, salt, and black pepper. Mix 1–2 minutes until glossy and fully homogeneous.

4. 4

   Season and adjust: Stir in 8 g (about 1/3 cup) of the chopped parsley. Taste and adjust with an additional 1–2 g salt or 2–5 g vinegar for more tang, keeping the mixture thick enough to pipe. If the filling feels stiff, add 5–10 g more mayonnaise.

5. 5

   Fill the eggs: Arrange egg white halves on a tray. Spoon filling into a piping bag fitted with a star tip, or use a resealable bag with a small corner snipped. Pipe generous rosettes into each cavity. Garnish with remaining parsley and optional paprika.

6. 6

   Chill and serve: Refrigerate the stuffed eggs uncovered for 15 minutes to set the surface, then cover and chill up to 24 hours. Serve cool (not icy cold) for best flavor; let stand at room temperature 10 minutes before serving, keeping total time out under 2 hours.