Categories: Appetizers, Deviled Eggs
Ingredients
- 1/2 teaspoon ground cumin
- 4 large eggs, hard cooked, peeled, and halved lengthwise
- 3 tablespoons sour cream or 3 tablespoons mayonnaise
- 1 tablespoon minced scallion top
- 2 teaspoons fresh lime juice
- 1 canned chipotle chile in adobo, finely chopped
- 1 teaspoon adobo sauce
- 1/2 teaspoon kosher salt
- chopped fresh cilantro, for garnish
Directions
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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.
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Carefully remove the yolks from the whites; place the whites cut side up on a plate.
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With the back of a spoon, press yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
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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.
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Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
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Garnish each stuffed egg with a sprinkling of cilantro; serve at room temperature or chilled.