Stuffed Deviled Eggs with Parsley and Mayonnaise Recipe
A super simple recipe to make, all you need is some fresh herbs and mayonnaise which completes your perfect breakfast.
The Stuffed Eggs with Parsley and Mayonnaise recipe is a super simple recipe to make. All you need is some fresh herbs and mayonnaise along with some steamed sweet corn. The boiled eggs are filled with the sweet corn and herb filling and can be had for a breakfast along with toast or as an appetizer for parties.
If you are looking for more egg recipes here are some:
- 4 Whole Eggs , fully boiled and peeled
- 3 tablespoons Classic Mayonnaise (With Egg)
- 4 sprig Parsley leaves , finely chopped
- 1/4 cup Sweet corn , steamed
- 1 teaspoon Dried oregano
- Salt and Pepper , to taste
- 2 teaspoon Aloo Bhujia , to garnish
How to make Stuffed Deviled Eggs with Parsley and Mayonnaise Recipe
To begin making the Stuffed Deviled Eggs with Parsley and Mayonnaise, we will first boil the eggs firm.
Once the eggs are cooled, peel the shell and cut them into half. Scoop out the egg yolk into a bowl. Keep the halved egg whites aside.
Next blend the mayo, parsley, egg yolk and corn in the food processor make a coarse mixture. Add salt and pepper to taste.
Fill the white egg white shells with the above herbed corn mixture and sprinkle with bhujia, dried oregano and serve.