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Place the eggs in a saucepan with cold water to cover and bring to a boil; then lower the heat, cover, and simmer for about 5 minutes.
Remove the saucepan from the heat, keep covered, and allow to sit for about 15 minutes.
Meanwhile, warm the oil in a very small skillet or saucepan. Add the mustard seed, cayenne, and cumin seeds, cover, and cook on medium-low heat until the mustard seeds begin to pop. Shake the pan occasionally to prevent burning. Transfer the spice mixture to a serving bowl, stir in the mayonnaise and lemon juice, and set aside.
When the eggs are cooked, drain them and place in a very cold water. Peel and chop them. Add the eggs, tomatoes, and salt to the serving bowl and mix well. Serve chilled.
Note: Rapidly cooling hot eggs in cold water can sometimes make them easier to peel. Crack each egg lightly all around, then gently roll it between the palms of your hands to loosen the shell.