Makes 6 servings. Difficulty
6 large eggs 1 teaspoon cumin seeds 3 Tablespoons mayonnaise 2 Tablespoons plain gf soy yogurt 3 Tablespoons chives, finely chopped 1 small shallot, finely chopped Dash of gf hot sauce Salt and freshly ground black pepper Fresh lemon juice to taste Paprika
Cover the eggs with cold water by 1 inch in a saucepan and bring to a slow boil. Remove from the heat and let the eggs stand, covered for 17 minutes.
Meanwhile, place the cumin seeds in a small, dry skillet over medium heat. Cook for about 2-3 minutes, shaking the pan occasionally, or until the seeds are fragrant. Transfer to a mortar and pestle and grind into a powder form.
Drain the eggs, then rinse them under cold water until they are no longer hot to the touch.
Peel the eggs, then halve lengthwise. Carefully remove the yolks and mash in a bowl with a fork. Stir in the mayonnaise, soy yogurt, 2 tablespoons chives, shallots, and hot sauce. Adjust seasonings to taste with salt, freshly ground black pepper and lemon juice.
Spoon the yolk mixture into the whites and sprinkle with the remaining chives and dust with paprika.