Sesame-soy Deviled
Eggs
A unique twist to the classic appetizer, featuring hard-boiled eggs filled with a luscious mixture of creamy yolks, sesame oil, and soy sauce, creating a savory and indulgent bite with a delightful Asian-inspired flair.
Ingredients
6 x Large Eggs
1/2 x Cup Mayo
1 Tsp x Soy Sauce
1 Tsp x Toasted Sesame Oil
Black Sesame Seeds
2 x Small Sheets of Seaweed Paper
Equipment Required
- Small Pot
- Small Glass Bowl
- Snap-lock Plastic Bag
- Sharp Knife
- Kitchen Shears
- Spoon
- Serving Plate/Platter
Instructions
- In a small pot, place the eggs in a single layer and near-boiling water to cover.
- Bring to a boil over high heat, then immediately turn off the heat, cover, and set your timer for 15 minutes.
- After 15 minutes of steeping, pour the hot water out and place the pot under a chilled water tap. The eggs should be cool enough to touch now.
- Crack the bottom of each egg on a hard surface, such as the sink or counter, and return to the cold water, letting them sit for a few seconds.
- Peel the eggs and halve them lengthwise.
- Pop the yolks out into a small bowl.
- Add the mayonnaise, soy sauce, and sesame oil to the yolks and whisk together until smooth and fluffy. Add more sesame oil if dry.
- Transfer this filling to a resealable plastic bag and snip off one corner. Pipe the filling into each egg. (If making ahead, cover the eggs and keep them in the fridge for up to 2 days.)
- Right before serving, sprinkle some black sesame seeds atop each egg.
- Using kitchen shears, snip the seaweed paper into a dozen 1-inch squares and top each egg with a single square.
- For easy cleanup, get rid of the food waste with a Food Waste Disposer.