Chef Tatiana Rosana 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.
- 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
- 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!