This Cuban appetizer is made by mashing the yolks of hard-boiled eggs with mayonnaise and cumin, piping the mixture back into the whites, and arranging them neatly on a plate. Presenting them neatly for a large gathering takes practice.
Cut the hard-boiled eggs lengthwise in half with a sharp knife and remove the yolks.
Mash the yolks with the mayonnaise, cumin, Turkish red pepper flakes and salt until smooth.
Put the mixture in a piping bag and pipe it neatly into the egg whites. Garnish with parsley and arrange on a plate.
Use a sharp knife to halve the eggs; otherwise, the whites may tear. Use a piping bag or spoon to fill them, as filling them by hand can look untidy. Allergen: contains egg.
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