Stuffed Deviled Eggs with Parsley and Mayonnaise Recipe
Description:
This Stuffed Deviled Eggs with Parsley and Mayonnaise recipe is incredibly easy to prepare. All you need is fresh herbs, mayonnaise, and some steamed sweet corn. The boiled eggs are filled with a creamy corn and herb filling, making them a delightful breakfast option with toast or a delicious appetizer for any party.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients:
- 4 Whole Eggs, fully boiled and peeled
- 3 tablespoons Classic Mayonnaise (With Egg)
- 4 sprigs Parsley leaves, finely chopped
- 1/4 cup Sweet corn, steamed
- 1 teaspoon Dried oregano
- Salt and Pepper, to taste
- 2 teaspoons Aloo Bhujia, for garnish
Prep Time: 5 minutes
Cook Time: 30 minutes
Instructions:
- Begin by boiling the eggs until firm. Once the eggs have cooled, peel the shells and cut them in half. Scoop the egg yolks into a bowl and set the egg whites aside.
- In a food processor, blend together the mayonnaise, parsley, egg yolks, and steamed sweet corn until a coarse mixture forms. Add salt and pepper to taste.
- Fill each egg white shell with the herbed corn mixture.
- Garnish with Aloo Bhujia and dried oregano.
- Serve these stuffed eggs as a delicious breakfast with toast or as an appetizer. For a complete breakfast, pair it with a thick milkshake, like the Oreo Milkshake or Chocolate Banana Smoothie.
Enjoy your delightful and simple Stuffed Deviled Eggs with Parsley and Mayonnaise!
