Rumi Spiced Deviled Eggs
Looking for a quick snack, or wanting to serve a fun appetizer that's always a crowd-pleaser? Look no further than these Rumi spiced deviled eggs. We've topped ours with smoky paella, citrusy Kabul Piquant, and Afghan Curry braise, but feel free to mix & match with your favorite Rumi spices. There's no wrong way to top this tasty treat.
Category
Appetizer
Servings
4-6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
8 eggs
4 Tbsp mayonnaise
1 tsp yellow mustard
1/2 tsp kosher salt
2 Tbsp dill relish
Black pepper
White wine vinegar
-
Your favorite Rumi Spice Blend (our favorites in this dish are Paella, Afghan Curry Braise, or Kabul Piquant Chicken)
1/4 cup chopped fresh chives
Directions
Boil the eggs for 10-12 minutes (don't cook them any longer so the yolks stay yellow).
Carefully peel the hard-boiled eggs and cut them in half, lengthwise. Scoop out the yellow yolks and add to a mixing bowl.
Add the mayonnaise, mustard, salt, a few grinds of black pepper, and relish to the bowl of egg yolks. Mix to combine.
Dash white wine vinegar into the mix until the desired consistency and flavor is reached (you don't want it too thin but you want to be able to pipe the filling into your eggs).
Fill egg white halves with the yolk mixture and sprinkle the top with your preferred Rumi Spice blend. Top with fresh chives and dig in!
Recipe Note
We strongly recommend trying each one (on repeat) because the our team is consistently split on which blend makes the best topping – all are addictive.
