The flavor is reminiscent of Indian cuisine, which makes sense being that cinnamon is native to India.
We thought this exotic recipe looked best presented in cheerful sunflower egg cups.
Serve this yummy recipe in fanciful egg cups like these at your next get-together and you are sure to be the proud recipient of many compliments!
- 6 jumbo eggs
- ¼ cup chopped Craisins
- ¼ tsp. black pepper
- ¼ tsp. cinnamon
- ⅓ cup mayonnaise
- salt to taste
- Chopped spinach or basil (for garnish to add color)
- For best results when serving in egg cups, choose eggs that have no cracks. To look for cracks in the eggshell, run water over your eggs and look for fine lines. Eggshells that have cracks are more likely to split open while cooking. Put eggs in medium to large saucepan and pour in enough cold water to cover them completely. Turn stove temperature on high and bring to a consistent boil. Turn stove off, cover saucepan and set your timer for 15 min. Once the timer goes off, drain the water and run the eggs under cold water or immerse them in an ice bath. If using egg cups: place an egg in an egg cup and remove the top with an egg topper available here. Leave the white in the shell. Alternatively, you can peel the egg and cut off the top with a knife. Remove the yolk and place in a medium bowl. Repeat for all the eggs. If using a traditional preparation: peel the eggs and cut lengthwise, remove the yolks and place in a medium bowl. Mash the yolks.
- In the bowl of mashed yolks, add the black pepper, cinnamon, salt and mayonnaise. Mix with a mixer until creamy.
- Pipe mixture into your egg whites. Garnish with chopped spinach or basil. Keep chilled until ready to serve.