Easter is just around the corner and with the abundance of hard-boiled eggs that will be on hand, making deviled eggs is a no-brainer. There are many different variations of deviled eggs, so I took this opportunity to put an Asian spin on this classic.
What are deviled eggs?
While deviled eggs are traditionally associated with the American South, their roots go further back, even as far back as ancient Rome.
You’ll often find deviled eggs served as an appetizer at a potluck or picnic. The classic American deviled egg starts as a hard-boiled egg that is shelled and halved, with the yolk removed and mashed. The mashed yolk is combined with mayonnaise and seasonings and is “stuffed” back into the white.
As a kind of American comfort food, you’ll find many restaurants placing their creative stamp by adding bacon, crab, or even kimchi. Some will also bread and deep fry the whites before filling them with the creamy yolks (these are delicious).
Giving the deviled egg an Asian twist
When coming up with my own twist on deviled eggs, I turned to my favorite flavor enhancer, furikake. My love of furikake has been well documented over the years – from using it in a snack mix to baking it on fish to using it in party dip. Furikake adds salty, umami notes to the creamy yolks. Sesame oil and rice vinegar reinforce the Asian flavors. And finally, butter-toasted panko crumbs give the eggs a nice crunchy topping.
I hope you will try this Asian-inspired deviled egg. Happy Easter!Print
This Asian spin on the deviled egg features furikake, sesame oil, rice vinegar, and panko.
For the deviled eggs
6 large eggs
3–4 tablespoons mayonnaise
1 tablespoon furikake
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
Salt and pepper, to taste
For topping and garnish
1/2 teaspoon butter
1 tablespoon panko
1/4 teaspoon sesame seeds
1 scallion, sliced in thin strips
For the deviled eggs
Place eggs in a saucepan. Cover with enough water to cover by at least 1″. Bring to a boil then turn down to a gentle simmer. Simmer for 17 minutes.
Drain the hot water and shake the eggs in the pan to crack the shells. Cover with an equal amount of cold water and ice. Let the eggs cool completely before peeling.
Cut each egg in half lengthwise. Remove the yolk, placing in a separate bowl. For a smoother consistency, run the yolks through a ricer, otherwise mash with a fork. Add the mayonnaise, furikake, sesame oil, and rice vinegar. And add salt and pepper to taste.
Pipe or spoon the filling into the whites and arrange on a serving plate.
For the topping and garnish
In a small pan, melt the butter. Add the panko and sesame seeds. Toast until golden brown, about 2-4 minutes. Cool.
Place the green onion strips in a bowl of ice water until they curl. Dry on paper towel.
Top the deviled eggs with the toasted panko crumbs and sesame seeds. Decorate the serving plate with the green onion strips.
You may add 1-2 teaspoons of wasabi paste to the yolk mixture for a spicier, “deviled” filling.
- Prep Time: 15 minutes
- Inactive Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Hawaiian-American
- Calories: 69.49
- Sugar: 0.18 g.
- Sodium: 95.71 mg.
- Fat: 5.68 g.
- Saturated Fat: 1.39 g.
- Carbohydrates: 0.95 g.
- Fiber: 0.07 g.
- Protein: 3.32 g.
- Cholesterol: 95.17 g.
Keywords: eggs, furikake, sesame oil, rice vinegar