Persian-Style Vegetable-Filled Deviled Eggs (Ardour Tokhm Morgh)
"Elevate your appetizer game with these stunning, rainbow-filled Persian deviled eggs that marry nutrient-rich vegetable purées with sophisticated culinary technique."
Instructions
Rinse the eggs under cold water and place them in a heat-safe freezer bag, sealing it tightly. Submerge the bag in a pot filled with cold water.
Set the pot over very low heat and gently cook the eggs for about 20 minutes. This gradual method prevents cracking and ensures evenly cooked yolks.
Remove the bag from the pot, take out the eggs, and let them cool until comfortable to handle. Peel carefully, then slice each egg lengthwise.
Gently remove the yolks and place them in a bowl. Mash with the butter until smooth and creamy.
Fold in the potato purée, spinach purée, grated beetroot, carrot purée, pumpkin purée, and pea purée. Mix until fully combined and velvety in texture.
Transfer the yolk mixture to a piping bag. Pipe the filling neatly into the hollowed egg whites, creating a clean, elegant finish.
Arrange the filled eggs on a serving platter. Garnish with green peas, small pieces of cooked carrot, and fresh lettuce hearts. Serve chilled or at cool room temperature.