Ingredients for Cumin And Chive Stuffed Eggs
- 6 large eggs
- Cumin Seed
- 2 tablespoons mayonnaise
- Plain Yogurt
- Fresh Chives
- Fresh Lemon Juice
- Salt and pepper to taste
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How to Make Cumin And Chive Stuffed Eggs
- Place 6 large eggs in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- Once boiling, remove from heat, cover, and let the eggs stand in the hot water for 17 minutes.
- While eggs are cooking, finely grind 1 teaspoon of cumin seeds using a mortar and pestle.
- After 17 minutes, drain the hot water and immediately rinse the eggs under cold running water until completely cool to the touch.
- Gently peel the eggs under cold running water. Once peeled, carefully cut each egg in half lengthwise.
- Remove the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth.
- Add 2 tablespoons mayonnaise, 1 tablespoon plain yogurt, 3 tablespoons chopped fresh chives (reserve 1 tablespoon for garnish), 1/2 teaspoon lemon juice, the ground cumin, and salt and pepper to taste. Mix well to combine.
- Arrange the egg whites on a chilled serving platter.
- Spoon the yolk mixture evenly into the egg white halves.
- Garnish with the remaining 1 tablespoon of chopped chives.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
15g
Carbs
1g
