Cook: Umami Deviled Eggs
I love eggs. I love all kinds of eggs and I especially love deviled eggs. In fact, I have an entire book just about eggs and an entire book just about deviled eggs. There are 8 million ways you can make deviled eggs but the below recipe is one of my favorites.
I used to always put some wasabi in my deviled egg mix. And, then I thought, I might as well make a full blown Japanese style deviled egg. I am not going to show step by step pics of how to do this because I assume that most people have made deviled eggs at one point or another. It’s also very simple and a great way to get creative in the kitchen.
Boil eggs. Put 12 eggs in a pot covered with water and bring to a boil. After it’s boiling, put a towel on top of the pot, then the lid and let them sit for 15 minutes. Older eggs work better as fresh eggs are a lot harder to peel. Rinse and peel the eggs after 15 minutes. It helps to run them through cold water before you begin peeling.
Cut the eggs lengthwise and carefully spoon out the yolks into a bowl.
Mix 1/3 to 1/4 cup of Kewpie mayo with the eggs. I like to use a fork to mash them up and I like Kewpie mayo the best.
Mix in about 1/4 cup of sliced green onions, 1 tbsp of rice wine vinegar and a small dash of shoyu.
Add in your spices. I use salt, pepper, furikake and a small dash of garlic powder.
Spoon the yolk back into the eggs and top with togarashi and red or pink ginger if you prefer. I also like to toast my own sesame seeds and use them as a topper too.
These are always a hit for potluck style parties and pair great with spam musubis.
