Japanese Deviled Eggs Recipes

FURIKAKE DEVILLED EGGS

Steps:

• Bring a large pan of water to a simmer, then gently lower in the eggs. Simmer for 10 mins, then transfer to a bowl of iced water to cool. Meanwhile, finely slice the spring onions into long, thin strands, and add these to the ice water with the eggs. They will spiral and curl up in the cold.
• Peel the eggs and cut them in half lengthways. Using a teaspoon, scoop the egg yolks into a bowl, and add the mayo, wasabi, sesame oil, vinegar from the ginger and some salt and pepper, and mash with a fork until smooth. For a smoother texture, blend using a stick blender until you get a pipeable mixture.
• Put the furikake on a small plate and dip the egg halves, rounded-side down, into the seasoning so some sticks to the white of the egg. Pipe or spoon the egg yolk mix into the middles, then top with the pickled ginger. Pat the spring onion dry with kitchen paper, then use to decorate the eggs along with a pinch more furikake.

JAPANESE WASABI DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
• Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

JAPANESE DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
• Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
• Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

SLIM ASIAN DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, soy sauce, ginger, salt, pepper and chili sauce. Stuff or pipe into egg whites. If desired, garnish with chopped green onion and black sesame seeds. Chill until serving.