Toasted Sesame Sriracha Deviled Eggs
User Reviews
5
Toasted Sesame Sriracha Deviled Eggs
Description
Toasted Sesame Sriracha Deviled Eggs start with large eggs boiled carefully to produce tender whites and creamy yolks. The yolks are blended smoothly with mayonnaise, full-fat Greek yogurt, Dijon mustard, sriracha, toasted sesame oil, garlic powder, salt, and black pepper. This combination yields a mousse-like filling with a balance of heat, tanginess, and nutty sesame flavor.
The mixture is spooned or piped into the egg whites, which provide a mild, tender vessel. The top is garnished with furikake seasoning, which often contains toasted sesame seeds and seaweed, enhancing the nutty and savory notes. Additional drizzles of toasted sesame oil and sriracha add finishing accents of flavor and heat.
The finished dish is great as an appetizer or snack offering a creamy texture contrasted by the firm egg white and subtle crunchy seasoning. They carry a distinctly Asian-inspired profile due to sesame and furikake elements.
Ingredients
- 12 egg large
- 1/3 cup mayonnaise
- 3 tablespoons yogurt full fat!, plain, Greek
- 1 tablespoons Dijon mustard
- 1 1/2 teaspoons sriracha or hot sauce
- 1 1/2 teaspoons sesame oil toasted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
for topping:
- Furikake Seasoning for sprinkling
- sesame oil toasted, for drizzling
- sriracha for drizzling
Instructions
- To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- After 30 minutes, peel the eggs and place them on a paper towel. If you’d like to cut them into “stars” you can follow this tutorial here (this is also how I cut my kiwi fruit!). Otherwise, you can slice the eggs like traditional deviled eggs, lengthwise.
- Add the egg yolks, mayo, yogurt, mustard, sriracha, sesame oil, salt, pepper and garlic powder to the food processor. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a generous sprinkle of the furikake seasoning, a drizzle of sesame oil and a drop of sriracha.
User Reviews
Overall Rating
5
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