Cumin and Chive Stuffed Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 large eggs |
1 teaspoon cumin seeds, toasted and cooled |
3 tablespoons mayonnaise |
3 tablespoons plain yogurt |
3 tablespoons thinly sliced fresh chives |
fresh lemon juice to taste |
Directions:
1. Cover eggs with cold water by 1 inch in a saucepan and bring just to a boil. Remove from heat and let eggs stand, covered with lid, 17 minutes.
2. Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
3. Drain eggs, then rinse with cold water until no longer hot to the touch.
4. Peel eggs, then halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).
5. Spoon yolk into whites and sprinkle with remaining tablespoon chives.
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