Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
1 tablespoon cuminseed
1 teaspoon coriander seeds
6 hard-cooked large eggs, halved
2 tablespoons coarse salt, or to taste
1 tablespoon cayenne, or to taste
Preparation
Step 1
In a small skillet dry-roast cuminseed and coriander seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them. In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine.
Step 2
Arrange egg halves on a platter and sprinkle with some cumin mixture, salt, and cayenne.
