Stuffed Deviled Eggs with Parsley and Mayonnaise Recipe

Archana Doshi

January 1, 2018

812 Ratings

Time:Prep: 5 M|Cook: 30 M|Total: 35 M

Makes:4 Servings

Meal:World Breakfast

Cuisine:Continental

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.

Serve the Stuffed Eggs with Parsley and Mayonnaise recipe along with some thick milk shakes like Oreo Milkshake Recipe and Chocolate Banana Smoothie Recipe to enjoy your morning breakfast.

If you are looking for more egg recipes here are some:

Serve the Stuffed Eggs with Parsley and Mayonnaise recipe along with some thick milk shakes like Oreo Milkshake Recipe and Chocolate Banana Smoothie Recipe to enjoy your morning breakfast.

If you are looking for more egg recipes here are some:

Ingredients

4 Whole Eggs, fully boiled and peeled

3 Classic Mayonnaise (With Egg)

4 Parsley leaves, finely chopped

1/4 Sweet corn, steamed

1 Dried oregano

Salt and Pepper, to taste

2 Aloo Bhujia, to garnish

Instructions for 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.

Serve the Stuffed Eggs with Parsley and Mayonnaise recipe along with some thick milk shakes like Oreo Milkshake Recipe and Chocolate Banana Smoothie Recipe to enjoy your morning breakfast.