JAS_OH1
Forum GOD!
I love deviled eggs, and I love sushi! I decided to come up with a combination of the two, and this is the recipe I came up with. These deviled eggs were rich, creamy, and had layers of delicious flavors. I hope you enjoy them as much as we did!
Notes:
Even though I had 8 boiled eggs, I do this because often a few of the whites might rip a little or are otherwise cosmetically imperfect, so I usually just salt them and eat them. I ended up with a dozen deviled egg halves, which was perfect for 2 people.
The filling ingredient amounts are merely suggestions. I advise tasting after making the filling and adding a bit more of this or that as needed. Depending on the brand and whether you use tube or powder for your wasabi paste, the strength difference can vary quite a bit. We like wasabi and I ended up using 3 tsp of tubed prepared wasabi, and it was perfect for our tastes. If you don't have kewpie mayonnaise, which uses only yolks, any good mayonnaise will work fine. I'd imagine you could sub out plain Greek yogurt if you prefer, though they might need to be consumed immediately if so.
It's easiest to put the egg whites on the serving tray before filling and topping.
The toppings for this are very customizable, so try different combinations to see what works for your tastes!
Ingredients for the deviled egg filling:
8 hard boiled egg yolks
2-3 tsp of wasabi paste
1/3 cup kewpie Japanese mayonnaise
2 tsp soy sauce
1 tsp rice vinegar
Ingredients for the toppings:
1/2 ripe sliced avocado
1 ounce slivered scallion tops
1 ounce diced cucumber pieces
1 ounce of smoked salmon (I used a hot smoked type)
2 ounces of fish roe (tobiko, masago, or similar)
Furikake seasoning (sesame seeds and nori flakes)
Preparation instructions:
Slice the boiled eggs in half lengthwise, and put the yolks in the food processor (or a bowl if you don't have a food processor). Add the other filling ingredients and whir until smooth (or mash with a fork in the bowl). Taste and adjust ingredients accordingly.
Place the veggie toppings and smoked salmon pieces on the eggs, pushing them into the mixture slightly, then top with the roe and furikake.
Eat and enjoy!
Notes:
Even though I had 8 boiled eggs, I do this because often a few of the whites might rip a little or are otherwise cosmetically imperfect, so I usually just salt them and eat them. I ended up with a dozen deviled egg halves, which was perfect for 2 people.
The filling ingredient amounts are merely suggestions. I advise tasting after making the filling and adding a bit more of this or that as needed. Depending on the brand and whether you use tube or powder for your wasabi paste, the strength difference can vary quite a bit. We like wasabi and I ended up using 3 tsp of tubed prepared wasabi, and it was perfect for our tastes. If you don't have kewpie mayonnaise, which uses only yolks, any good mayonnaise will work fine. I'd imagine you could sub out plain Greek yogurt if you prefer, though they might need to be consumed immediately if so.
It's easiest to put the egg whites on the serving tray before filling and topping.
The toppings for this are very customizable, so try different combinations to see what works for your tastes!
Ingredients for the deviled egg filling:
8 hard boiled egg yolks
2-3 tsp of wasabi paste
1/3 cup kewpie Japanese mayonnaise
2 tsp soy sauce
1 tsp rice vinegar
Ingredients for the toppings:
1/2 ripe sliced avocado
1 ounce slivered scallion tops
1 ounce diced cucumber pieces
1 ounce of smoked salmon (I used a hot smoked type)
2 ounces of fish roe (tobiko, masago, or similar)
Furikake seasoning (sesame seeds and nori flakes)
Preparation instructions:
Slice the boiled eggs in half lengthwise, and put the yolks in the food processor (or a bowl if you don't have a food processor). Add the other filling ingredients and whir until smooth (or mash with a fork in the bowl). Taste and adjust ingredients accordingly.
Place the veggie toppings and smoked salmon pieces on the eggs, pushing them into the mixture slightly, then top with the roe and furikake.
Eat and enjoy!
