Chipotle Chile Stuffed Eggs

1. 1

   Add the cumin to a small dry skillet and toast over low heat until fragrant, about 10 seconds; transfer to a small plate to cool.

2. 2

   Carefully remove the yolks from the whites; place the whites cut side up on a plate.

3. 3

   With the back of a spoon, press yolks through a sieve into a small bowl, or mash them in the bowl with a fork.

4. 4

   Add in the sour cream, scallion greens, lime juice, chipotle, adobo sauce, and cumin; mash with a fork until blended, then beat with a wooden spoon until the yolk mixture is smooth and fluffy; add in salt.

5. 5

   Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.

6. 6

   Garnish each stuffed egg with a sprinkling of cilantro; serve at room temperature or chilled.

No additional tips available.