Nori Deviled Eggs
Author Notes: The inspiration for my nori deviled eggs comes from something my mom prepared for us a lot growing up: eggs fried in soy sauce and sesame oil, fluffed into white rice, with a little nori crumbled in. There's really nothing like that nostalgic tangle of nutty sesame, salty soy, yolky egg, and savory seaweed.
Makes: 12 deviled eggs
Prep time: 15 min
Cook time: 15 min
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| Nori Deviled Eggs |
Ingredients
6 large eggs
1 splash vinegar, for boiling the eggs
1 pinch baking soda, for boiling the eggs
3 tablespoons mayonnaise
1 teaspoon soy sauce
1 teaspoon sesame oil
1 sheet sushi nori (roasted seaweed), cut into a dozen 1-inch squares.
Directions:
1.In a small pot, place the eggs in a single layer and cover with cold water, the vinegar, and baking soda (they'll make the eggs easier to peel later). Bring to a vigorous boil. Turn off the heat immediately then cover, and set your timer for 15 minutes. After 15 minutes of steeping, pour the hot water out and place under a cold running tap for one minute .
2.You can start peeling at this point, but I like to set them aside for a few more minutes to ensure even easier peelage (room-temperature eggs are significantly more yielding than freshly cooked ones).
3.Once you've peeled the eggs, cut them in half lengthwise and scoop their yolks out into a small bowl. Stir in the mayonnaise, soy sauce, and sesame oil (if thick, add a splash of water to thin out). Scoop this filling back into each egg half (trick: I hate piping with a vehement passion, so I like to do this with a mini ice cream scoop). Garnish with the nori squares.
2.You can start peeling at this point, but I like to set them aside for a few more minutes to ensure even easier peelage (room-temperature eggs are significantly more yielding than freshly cooked ones).
How to Prepare Nori Deviled Eggs Recipe ?
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Oleh
Lahari
