Appetizers,  Vegetarian

Cumin and Chive Stuffed Eggs

These eggs were really tasty and different! I cut the recipe in half, and I think it was a little too runny. Next time, I’d add a little less mayo and yogurt so that it’d be thicker like the deviled eggs that I usually make. This would be great for an appetizer for a dinner party!

Cumin and Chive Stuffed Eggs

Cumin and Chive Stuffed Eggs
Gourmet April 2001

Active time: 25 min Start to finish: 40 min
Makes 4 (hors d’oeuvre) servings.

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

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.

Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.

Drain eggs, then 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 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).

Spoon yolk into whites and sprinkle with remaining tablespoon chives.

MacGourmet Rating: 4 Stars

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