1. Place the potatoes in a saucepan, cover with cold water then bring to the boil. Reduce the heat and simmer for about 8 to 10 minutes or until tender.

2. Drain the potatoes and dry on kitchen paper.

3. Cut the top and bottom of the potatoes off , vertically, so the potato will stand then scoop out the centre of each potato, leaving a 3mm/1/8-inch shell, reserving the potato scraps.

4. Peel and chop the eggs and place in a mixing bowl, together with the reserved potato scraps, mayonnaise, garlic, parsley and onions. Mix thoroughly and season with salt and pepper.

5. Season the potato shells with salt and pepper then fill each potato with the chopped egg mixture. Serve at room temperature.

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