Cumin and Chive Stuffed Eggs

1. 1

   Cover eggs with cold water by 1 inch in a saucepan and bring just to the boil.

2. 2

   Remove from heat and let eggs stand, covered, for 17 minutes.

3. 3

   Finely grind cumin seeds with a mortar and pestle.

4. 4

   Drain eggs, rinse with cold water until no longer hot to the touch.

5. 5

   Peel eggs, then halve lengthwise.

6. 6

   Carefully remove yolks and mash in a bowl with a fork.

7. 7

   Stir in mayonnaise, yogurt, 2 TBS chives, lemon juice, cumin and salt and pepper to taste (filling will be loose).

8. 8

   Place whites on chilled plates.

9. 9

   Spoon yolks into whites and sprinkle with remaining TBS of chives.

No additional tips available.