Cumin And Chive Stuffed Eggs Recipes

CURRY STUFFED EGGS (CURRIED DEVILED EGGS)

Steps:

• Hard-boil and peel the eggs, then slice in half length-ways.
• Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
• Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
• Try not to eat them all before the guests arrive! :-).

BEST DEVILED EGGS

Steps:

• In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

CHILI-STUFFED DEVILED EGGS

Steps:

• For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
• For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
• For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
• Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!

MOROCCAN FRIED EGGS WITH CUMIN AND SALT

Steps:

• Heat the oil in a frying pan over medium heat.
• Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath.
• This allows more egg to make contact with the pan for faster cooking.
• When the eggs have cooked, sprinkle with salt and cumin, and serve.

CUMIN AND CHIVE STUFFED EGGS

Steps:

• 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.