SPICY DEVILED EGG WITH CUMIN-INFUSED CARROTS
This Spicy Deviled Egg With Cumin-Infused Carrots is a bold and flavourful dish that brings together the richness of hard-boiled eggs with the warm, smoky heat of paprika, cayenne, salt and cumin. The dish is enhanced by thinly sliced carrots that are gently sautéed in olive oil, adding a touch of sweetness and crunch to complement the spiced eggs, which are packed with protein, healthy fats and a boost of antioxidants from the spices. This recipe is a nutritious and satisfying option. Whether you need a quick breakfast, a light snack or a unique appetiser, this dish is an excellent choice. It’s easy to prepare, requires minimal ingredients and delivers a punch of flavour with every bite. Plus, it’s suitable for various diets, including keto and low-carb lifestyles.
RECIPE CATEGORY
Snack, Appetiser, Side
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern
PREPARATION/TECHNIQUES
Boil, Sauté, 5 Ingredients or Less, Quick & Easy
OCCASION/HOLIDAY
Casual Dinner, Potluck, Picnic, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Carb, Keto, Vegetarian, High-Protein, Dairy-Free, Nut-Free
DISH TYPE
Egg Dish, Protein Snack, Appetiser
INGREDIENTS
These are the following ingredients for Spicy Deviled Egg With Cumin-Infused Carrots:
- 1 hard-boiled egg, peeled
- ½ cup thinly sliced carrots
- ½ teaspoon olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon smoked paprika
FULL NUTRITIONAL INFORMATION
- Calories: 120
- Protein: 7g
- Carbohydrates: 3g
- Fat: 9g
- Fibre: 1g
- Sugar: 1g
- Sodium: 320mg
PREPARATION
These steps are followed for the preparation of Spicy Deviled Egg With Cumin-Infused Carrots:
- Boil the Egg: Place the egg in a saucepan, cover it with cold water and bring it to a boil over medium-high flame. Reduce heat and simmer for 10 minutes.
- Prepare Ice Bath: Fill a bowl with ice and cold water. Once the egg is done, transfer it to the ice bath and let it cool for 5 minutes.
- Peel the Egg: Gently tap the egg on a hard surface to crack the shell, roll it between your hands and peel it carefully under running water.
- Slice the Egg: Cut the peeled egg in half lengthwise and place it on a serving plate.
- Slice the Carrots: Use a mandoline slicer or a sharp knife to thinly slice the carrots into even rounds.
- Heat the Oil: Add olive oil to a small pan and heat over medium flame until warm.
- Sauté the Carrots: Add the sliced carrots to the pan and sauté for 2 minutes, stirring occasionally.
- Season the Carrots: Sprinkle cumin and salt over the carrots, stirring well to coat evenly, and cook for another minute.
- Remove from Heat: Take off the pan from heat once the carrots are slightly softened but still crisp.
- Season the Egg: Sprinkle cayenne pepper and smoked paprika evenly over the egg halves.
- Arrange the Dish: Place the cumin-infused carrots next to the seasoned egg halves on the serving plate.
- Garnish and Serve: Optionally, garnish with fresh parsley or a squeeze of lemon juice and serve immediately.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Spicy Deviled Egg With Cumin-Infused Carrots:
- Use fresh eggs: Older eggs are more challenging to peel after boiling. Use fresh eggs for best results.
- For a softer yolk: Reduce boiling time to 7 minutes for a slightly jammy consistency.
- Evenly sliced carrots: Using a mandoline ensures uniform slices, which cook evenly.
- Adjust spice level: Increase or decrease cayenne pepper according to your heat preference.
- Extra crunch: If you prefer crunchy carrots, sauté for less time or use raw slices.
VARIATIONS
- Add protein: Top the dish with crumbled feta or parmesan for extra richness.
- Make it vegan: Swap the egg for sliced tofu, lightly pan-fried with the same seasoning.
- Extra crunch: Sprinkle toasted sesame seeds or chopped almonds for texture.
- Herb twist: Garnish with fresh parsley or coriander for added freshness.
PREPPING AND STORAGE
- Refrigeration: Store any leftovers in an airtight container for up to 2 days.
- Freezing: Not recommended, as boiled eggs and sautéed carrots do not freeze well.
- Meal prep: Boil eggs in advance and store them unpeeled in the fridge for up to a week.