Chef Tatiana Rosana at Para Maria at the Envoy Hotel takes your standard deviled eggs and gives them an Asian spin by soy curing the peeled boiled eggs and adding in togarashi, a Japanese seven spice blend. If you’re entertaining a whole host of folks (ahem, there might be some hosting occasions coming up in the not-too-distant future) and need a crowd-pleaser, pop these on a plate so people don’t get too peckish while they wait for the main event.
Soy-Cured Deviled Eggs from Chef Tatiana Rosana
Details
Yields: 96
Ingredients
- 4 dozen eggs, hard boiled and peeled
- 2 quarts soy sauce
- 2 quarts mirin
- 1 quart rice vinegar
- 4 dozen egg yolks
- 1/2 cup Dijon mustard
- 1 cup mayo
- 1/4 cup rice vinegar
- 2 tablespoons togarashi
- 1/4 cup chives, finely chopped
- Salt and pepper to taste
Directions
- Mix all ingredients for the soy cure together. Pour over peeled boiled eggs for 24 hours.
- For the filling, smash the egg yolks and then mix in remaining ingredients and mix until smooth. Put in piping bag and pipe into halved egg whites.
- Top with chopped scallions and sesame seeds and enjoy!
