Cumin and Chive Stuffed Eggs
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 6 large eggs
- 1 teaspoon cumin seed, toasted and cooled
- 3 tablespoons mayonnaise
- 3 tablespoons plain yogurt
- 3 tablespoons finely minced fresh chives
- fresh lemon juice, to taste
- salt and pepper, to taste
Directions
- Cover eggs with cold water by 1 inch in a saucepan and bring just to the boil.
- Remove from heat and let eggs stand, covered, for 17 minutes.
- Finely grind cumin seeds with a mortar and pestle.
- Drain eggs, rinse with cold water until no longer hot to the touch.
- Peel eggs, then halve lengthwise.
- Carefully remove yolks and mash in a bowl with a fork.
- Stir in mayonnaise, yogurt, 2 TBS chives, lemon juice, cumin and salt and pepper to taste (filling will be loose).
- Place whites on chilled plates.
- Spoon yolks into whites and sprinkle with remaining TBS of chives.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off