Shell eggs, cut them lengthwise in half and put egg yolks in a small bowl. Keep egg whites aside.
Add lemon juice, honey, salt, green chilli paste, chopped coriander leaves and butter to the yolks and mix well with a fork. Stir in mayonnaise and mix well so that the mixture becomes homogenous.
Fill a piping bag with a star nozzle with egg yolk mixture. Pipe into the egg whites and refrigerate for two hours. Serve garnished with parsley sprigs.