Active time: 25 min Start to finish: 40 min
Makes 4 (hors d’oeuvre) servings.
Cover eggs with cold water by1 inch in a saucepan and bring just toa boil. Remove from heat and let eggs stand, covered with lid, 17 minutes.
Finely grind cumin seeds in an electric coffee/spice grinder or witha mortar and pestle.
Drain eggs, then rinse with cold water until no longer hot to the touch.
Peel eggs, then halve lengthwise. Carefully remove yolks and mash ina bowl with a fork. Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).
Spoon yolk into whites and sprinkle with remaining tablespoon chives.