CUMIN AND CHIVE STUFFED EGGS
Main Ingredient: Eggs Cuisine: American
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
Nutrition Factsper serving of Makes 4 (hors d'oeuvre) servings.
Step 1Cover eggs with cold water by 1 inch in a saucepan and bring just to a boil.
Step 2Remove from heat and let eggs stand, covered with lid, 17 minutes.
Step 3Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
Step 4Drain eggs, then rinse with cold water until no longer hot to the touch.
Step 5Peel eggs, then halve lengthwise.
Step 6Carefully remove yolks and mash in a bowl with a fork.
Step 7Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).
Step 8Spoon yolk into whites and sprinkle with remaining tablespoon chives.