INGREDIENTS:
1. 6 large eggs
2. 1 teaspoon cumin seeds, toasted and cooled
3. 3 tablespoons mayonnaise
4. 3 tablespoons plain yogurt
5. 3 tablespoons thinly sliced fresh chives
6. Fresh lemon juice to taste
COOKING 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.
Yield: 4 servings
Source: food.yahoo.com
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.
Yield: 4 servings
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