Deviled Farm Eggs with Cumin, Yogurt, Lime, and Cilantro
Add cilantro, a touch of lime and cumin to deviled eggs and you’ve got some seriously tasty Southwest-inspired hors d’oeuvres. For a fun garnish, sprinkle with crushed tortilla chips.
16 lime slices, thinly sliced, optional
1⁄4 cup plain low-fat Greek yogurt
2 Tbs. chopped cilantro, plus 16 small, whole leaves, for garnish
2 tsp. lime juice
1 tsp. grated lime zest
1⁄2 tsp. ground cumin
- Put eggs in large saucepan or Dutch oven. Cover with cold water. Bring to boil over medium-high heat. Immediately remove from heat, cover, and let stand 12 minutes. Rinse under cold water or submerge in ice water until cool. Peel.
- Halve eggs lengthwise, and scoop or squeeze yolk from each egg half into medium bowl. Arrange lime slices, if using, on plate or platter. Arrange egg halves atop lime slices, or directly on platter.
- In medium bowl, mash together yolks, yogurt, chopped cilantro, lime juice, lime zest, and cumin, and season with salt and pepper, if desired.
- Dollop yolk mixture evenly (and generously) into egg halves with small spoon. (If any egg whites are damaged from peeling, discard these and opt for more filling in remaining egg whites.) Garnish eggs with cilantro leaves.
Unit (Serving Size):
makes 16 deviled eggs
per deviled egg