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 Mayonnaise
- 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.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"