Deviled eggs, a classic dish. These hard-boiled eggs with mayonnaise are perfect for a cold appetizer for Easter.
Cook the eggs for 10 minutes in salted boiling water. Let cool.
Peel the eggs, cut them in half, and retrieve the yolks. Using a fork, mash half of the yolks with mayonnaise, chopped parsley, salt, and pepper. Mix well.
To finish, fill the egg whites with this preparation. Crumble the remaining cooked egg yolks on top.
0 servings
4
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