Egg Salad with Wine

In a large pot, add the eggs and enough water to cover all of them. 

Turn on the heat to medium and let them boil for 10 minutes.

After this time has passed, drain all the water and let the eggs cool to room temperature.

Next, peel all of them and transfer them to a large pot. 

Add enough red wine to cover them all.

Turn on the heat to low and let them cook for 15 minutes. 

In a large pot, add the carrots chopped into small cubes, the potatoes also chopped into small cubes and enough water to cover everything. 

Add the salt and let everything cook for 10 minutes.

After this time has passed, drain all the water and set aside.

After the eggs have cooked in the wine, drain all the liquid. 

Next, cut the eggs into cubes and set aside. 

In a large bowl, add the vegetables we cooked, the sweet corn and the mayonnaise. 

Season with the salt, the black pepper, the chimichurri and mix everything very well until smooth and well combined.

Add the eggs we prepared and mix again to combine.

Finish with parsley to taste.

Serve.