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SPICY DEVILED EGG WITH CUMIN-INFUSED CARROTS
17

SPICY DEVILED EGG WITH CUMIN-INFUSED CARROTS

NUTRITION
HEALTHY RECIPES
Mar 06, 2025

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.

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