Asian-inspired Deviled Eggs

I enjoy devilled eggs - do you? They're easy enough to whip up, fatty enough to satisfy most people and consisting of ingredients that one is likely to already have in their fridge. 

Devilled eggs have a long history - and even though they seem inherently American, given their tremendous mayo content, they actually resemble boiled eggs that were served in Ancient Rome with a spicy sauce. As a side note: it makes me happy that they had spicy sauce in Ancient Rome. Anyway, they gained popularity among the American public after the 1940's when mayonnaise became a common household condiment - they sprung up at picnics, post WW2, and continued to be brought to parties as appetizers well into the 80's, 90's, and still today. I think many people over did it with devilled eggs in the generation before mine but luckily for me, I did not! Although I may with this recipe since it incorporates all the flavours I'd like to eat on a daily basis.

When I used to go on Paleo kicks, I would make them as a filling, grain-free treat. I've since come to appreciate them with this new spin. I tend to convert most recipes into a Korean or Japanese version. You'll notice this soon enough.

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Prep time: 10 mins
Cook time: 10 mins

Beware, family and friends will steal these and within 5 minutes you will wonder what happened to your dozen of eggs.

INGREDIENTS

  • Eggs - dozen 
  • Kewpie mayo - 5 tbsp (or to taste- I prefer to still be able to taste the yolky goodness. Lots of traditional devilled egg recipes call for an obscene amount of mayo (:yolk ratio)
  • Soy sauce - 1.5 tbsp
  • Wasabi paste - 1/2 tsp
  • Mirin - 2 tsp
  • Scallions - sliced thinly
  • Sesame seeds
  • Chili-garlic sauce or Sriracha
  • Optional: Shredded seaweed strips, cut up
  • Optional: Gochujang or Miso paste to intensify the flavour - 2 tsp

INSTRUCTIONS

  1. Bring a large pot of water to boil. Once boiling, add eggs. Cover with lid and turn off the burner. Put on a timer for 12 minutes. 
  2. In the meantime, you can assemble your ingredients - although you will have to wait to mix them together with the yolks once the eggs are cooked. 
  3. Run eggs under cold water until cool enough to work with. Peel the eggs, cut them in half and scoop the yolks out into a medium/large mixing bowl. Put the whites aside on a plate or cutting board until you're ready to fill them.
  4. Combine egg yolk with mayo, soy sauce, wasabi paste and mirin. 
  5. Fill the egg shells back in with the mixture. If you're fancy (I'm not) you could easily pipe them, or make quenelles. 
  6. Garnish with a little hot sauce (whichever you have in your fridge), sprinkle of scallions and some sesame seeds. 
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Ways to up the ante:

More garnish. I like to keep in relatively simple even though you could easily add several more additions to this dish. For instance, fried shallots would add great texture and taste amazing. You could also add a fried quail egg on top of the devilled eggs to really wow your guests. It probably seems like overkill but to egg-lovers, I could see it going over really well. Depending on who you're making it for, you could add miso paste in replacement of wasabi if you want something with rich flavour, but without the spice.

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