To make green chutney, grind together coriander (cilantro) leaves, mint leaves, green chilies, ginger and lemon juice to a coarse paste. Season with salt and pepper. Set aside.

Place eggs in a large saucepan. Cover with enough water. Make sure there’s 2-inches of water above the eggs. Add 1 tablespoon salt. Place on high heat and boil for 10 minutes. Remove the eggs from water and place them in iced water set in another bowl.

Crack egg shells and carefully peel off the shells. Slice eggs in half lengthwise, and transfer yolks to a separate bowl.

Using a fork, mash the yolks into a fine crumble. Add green chutney and mayonnaise. Season with salt and pepper.

Using a piping bag or small spoon, divide the yolk-mayonnaise mixture evenly among the egg whites.

Sprinkle with paprika or red chili flakes.

Garnish with coriander (cilantro) leaves if you like.