Hard-Cooked Eggs With Cumin, Coarse Salt, And Cayenne

Course : Appetizers
Serves: 1
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1 Tablespoon cuminseed
1 Teaspoon coriander seeds
6 large hard-cooked large eggs -- halved
2 Tablespoons coarse salt -- or to taste
1 Tablespoon cayenne -- or to taste

Preparation / Directions:

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. Arrange egg halves on a platter and sprinkle with some cumin mixture, salt, and cayenne.


Nutritional Information:

22 Calories (kcal); 1g Total Fat; (36% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11282mg Sodium

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