Egg & Corn Savoury (Stuffed Eggs)

Boiled eggs stuffed with a creamy corn-vegetable filling piped into halved eggs and garnished with herbs.

Ingredients

• 8 Eggs (boiled)
• 1 cup Corn (boiled)
• 1 cup Carrot (grated)
• Salt (according to taste)
• 1/2 cup Dahi (yogurt)
• 2 Potatoes (boiled and grated)
• 1/2 Lemon juice
• 2 tsp Red chilli powder
• Mint leaves (for garnish (or coriander))
• Coriander (for garnish (or mint leaves))

Instructions

1. Cut each boiled egg into two and remove the yolk.
2. Grind boiled corn with grated carrot, boiled grated potato, salt, lime (lemon juice), red chilli powder, and dahi to a paste.
3. Put the paste into a piping bag.
4. Fill the egg halves with the paste.
5. Garnish with mint leaves or coriander.
6. Optional plating: Make a rose from peeled tomato skin on a plate, surround it with the eggs, pipe the filling using an 8 No. nozzle, and top each with a sprig of mint or coriander.

Tips

• For serving, you can plate with a rose made of peeled tomato skin and pipe filling using an 8 No. nozzle.