Parsi Devilled Eggs

Makes 12 egg halves
 

6 large eggs, hard-cooked
1 1/2 teaspoons fresh lime juice, or more to taste
1 teaspoon honey
1/4 teaspoon salt, or more to taste
1/2 jalapeño chile, seeded and minced
1 tablespoon minced fresh cilantro
1 tablespoon unsalted butter, softened
1/4 cup mayonnaise

Shell the eggs, cut them lengthwise in half, and put the egg yolks in a small bowl. Set the egg whites aside.

Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed. Stir in the mayonnaise and taste for lime and salt.

Spoon the egg yolk mixture into the egg whites and let sit for 2 hours or overnight, in the refrigerator Bring to room temperature before serving.
 

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