This flavorful, spiced up deviled eggs use Asian flavors to make a deliciously addictive power packed snack. This quick appetizer also is a perfect recipe for parties and gatherings.
This version of deviled eggs is flavor packed with a lot of Asian flavors. These include tamari, sesame oil, grated ginger, chilies. Topped with sesame seeds, green onions and with a pop of color from the chili powder, they make a delicious flavor packed bite.
The recipe is truly deviled as it is a term used to describe spicy and zesty dishes, according to Wikipedia. It apparently made its first appearance in print in1786. Other words used to describe deviled eggs include “dressed eggs” and “stuffed eggs” in order to avoid the taboo association with Satan.
Deviled eggs are hard-boiled eggs, peeled, cut lengthwise in half and filled with a creamy, mousse like egg yolk filling.
How to make these Asian flavored deviled eggs?
The first step is to hard boil the eggs. You can use the stove top method or the Instant Pot method. The Instant Pot 555 method is the fastest way to make hard boiled eggs. You cook the eggs on high pressure for 5 minutes. Release the pressure naturally for 5 minutes and cool them in an ice bath for 5 minutes before peeling them. You can also follow the stove top method where you place the eggs in a single layer in a saucepan and cover with cold water by 2 inches. Over high heat, let the water come to a rolling boil. Cover the saucepan with a lid, cook for 1 more minute. Let the eggs sit in hot water for 12-14 minutes before and cooling them in an ice water bath before peeling them.
The next step is to cut the eggs lengthwise and remove the yolks and them to a mixing bowl. Add mayonnaise, finely grated ginger, tamari (or soy sauce), Sambal Olek chili paste (or Sriracha), finely chopped Thai chilies (remove seeds if you don’t want the eggs to be spicy), rice vinegar, sesame oil, and Dijon mustard, salt and pepper to taste and combine them thoroughly until they reach a creamy mousse-like consistency. You can also mix them in a small blender.
Fill a piping bag or a spoon with the yolk mixture and evenly distribute the mixture on the egg whites. Garnish with sesame seeds, spring onions and sumac. Place them in the refrigerator and enjoy cold.
Best Deviled Eggs Recipe
This flavorful, spiced up deviled eggs uses Asian flavors to make a deliciously addictive power packed snack.
Ingredients
- 4 large eggs
- 1 tbsp. mayonnaise
- 1 tsp. finely grated ginger
- 1 tsp. tamari (or soy sauce)
- 1 tsp. Sambal Oelek chili paste (or Sriracha)
- 1 small thai chili finely chopped (remove seeds if you don't want it spicy)
- 1/2 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp dijon mustard
- salt and pepper to taste
- To garnish - toasted sesame seeds (or Nigella Seeds), finely chopped spring onions, Sumac
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by 2 inches. Over high heat, let the water come to a rolling boil. Cover the saucepan with a lid, cook for 1 more minute and let the eggs sit in hot water for 12-14 minutes.
- Take a bowl with ice water. Transfer the eggs to the ice water and leave for 5 minutes. Carefully peel the shells away.
- Dry and cut the eggs in half lengthwise. Remove the yolks and place them on a deep mixing bowl.
- Add all the other ingredients except the garnishes and combine them thoroughly until they reach a creamy mousse like consistency (You can also mix them in a small blender).
- Fill a piping bag or a spoon with the yolk mixture and evenly distribute the mixture on the egg whites.
- Garnish with sesame seeds, spring onions and sumac(optional).
Notes
I also garnished with a little bit of @diasporaco Sannam chili powder. You can also substitute it with a little bit of Sumac or leave it out completely.
The mayo I used was Primal Kitchen Avocado Mayo.
Once you enjoy this yummy version of devilled eggs, here is another equally delicious version to try out.
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