60 Min

GF

Deviled Eggs

My best memories of Easter are when my kids would come home from school with sweetly painted colorful eggs. I would keep the eggs in the refrigerator until they sort of forgot about them and then I’d cook them and serve them up for breakfast. Or when they went to a neighborhood chocolate Easter egg hunt and came back in tears if they did not find as many as hoped. So naturally, with Easter coming up in a few days as I am ruminating recipes, eggs came to mind. This deviled egg recipe is only slightly different from the traditional one. Cumin being one of my favorite spices to pair with eggs, I added a cumin seed pop and switched out mayo for yogurt. Top them off with sliced cucumbers and enjoy them as they are or add a drizzle of spicy chile crisp.

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Cook Time

1 Hour + Refrigeration Time

Serves

6

Directions

Step 1

Combine the eggs with water in a stockpot and bring to a boil. Let the water boil for a minute then turn the heat off. Let the eggs rest in the hot water for 10 to 12 minutes. Drain the eggs and put them in ice water for 2 to 3 minutes.

Step 2

Gently peel the eggs and refrigerate them for 30 minutes to an hour.

Step 3

Cut the eggs in half, delicately scoop out the yolk and place it in a bowl. Add the yogurt, salt, pepper and turmeric.

Step 4

In a small frying pan, warm the olive oil and pop the cumin seeds. They will sizzle and fry for just a few seconds then add them to the eggs immediately.

Step 5

Using a small whisk, mix the egg mixture until smooth. Using a small spoon or your fingers, make little mounds of the mixture and stuff the egg whites with the filling, spreading evenly among the eggs.

Step 6

Cut the cucumber in half and place small pieces on top. Drizzle with chile crisp if desired.

Notes & Variations

The better your eggs are the better it will taste – try finding local farm eggs at any of the egg vendors at Urban Harvest Farmer’s Market.
Fly by Jing is a wonderful brand of Chile crisp.
Instead of chile crisp, try topping the eggs with a rustic Dijon mustard.

Ingredients

6 large eggs

2 tablespoons thick Greek yogurt

1/2 teaspoon turmeric

Generous pinch salt and pepper

1 tablespoon olive oil

1 teaspoon cumin seeds

1 Persian cucumber

2 tablespoons chile crisp (optional)

Step 1

Step 2

Gently peel the eggs and refrigerate them for 30 minutes to an hour.

Step 3

Cut the eggs in half, delicately scoop out the yolk and place it in a bowl. Add the yogurt, salt, pepper and turmeric.

Step 4

In a small frying pan, warm the olive oil and pop the cumin seeds. They will sizzle and fry for just a few seconds then add them to the eggs immediately.

Step 5

Step 6

Cut the cucumber in half and place small pieces on top. Drizzle with chile crisp if desired.

6 large eggs

2 tablespoons thick Greek yogurt

1/2 teaspoon turmeric

Generous pinch salt and pepper

1 tablespoon olive oil

1 teaspoon cumin seeds

1 Persian cucumber

2 tablespoons chile crisp (optional)

Notes & Variations

The better your eggs are the better it will taste – try finding local farm eggs at any of the egg vendors at Urban Harvest Farmer’s Market.
Fly by Jing is a wonderful brand of Chile crisp.
Instead of chile crisp, try topping the eggs with a rustic Dijon mustard.

Tags:

60 Min

Tags:

60 Min

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