Eggs pierce by blunt side and cook 9 minutes, peel and halve lengthwise. Yolks are crushed, mixed with chutney, cream and mustard and stirred until a smooth mixture. Parsley cut into small pieces. Yolk mixture is seasoned with salt and pepper and parsley, from which previously separated 1 tbsp mixture is filled into spray nozzle star and injected into the egg whites, which are arranged on a serving tray, sprinkle with the remaining parsley and Garnish with pepper rings.