Creamy Stuffed Deviled Eggs

Ingredients

• 10 large eggs
• 1 small shallot, minced
• 1 tbsp fresh parsley, minced
• 1 tbsp fresh butter
• ½ cup heavy cream
• Salt and pepper to taste

Method

1. 1 Boil eggs for 12 minutes, then plunge into cold water. Peel carefully without breaking the whites.
2. 2 Sauté minced shallot and parsley in butter until soft. Cool completely.
3. 3 Slice eggs in half. Remove yolks and place whites in warm water to keep.
4. 4 Mash yolks finely in a saucepan. Stir in cream, salt, pepper, and the cooled herb mixture.
5. 5 Heat gently until hot but not boiling. Spoon over egg whites and serve.