Elevate your taste experience with Chef Minh’s Japanese-style Devilled Eggs. These eggs are anything but ordinary, with a creamy blend of mayonnaise and condensed milk, a zesty kick from kimchi and a hint of sea-like flavour from nori. Perfect as part of an appetizer or snack board or as the main event at any sized festive gathering.
Japanese-Style Devilled Eggs and Board Pairings
Ingredients:
Japanese-Style Devilled Eggs
- 5 eggs
- 2 tbsp (30 mL) mayonnaise
- 1 tsp (10 mL) condensed milk
- 1/4 cup (75 mL) kimchi
- Pinch of salt
- 1 sheet of nori (seaweed)
- Pinch of chilli powder
Suggested Board Pairings
- Wasabi peas
- Pickled ginger
- Bamboo
- Green onion
- Wakame (seaweed salad)
- Wafers
- Soya Sauce
- Sriracha
- Chilli Oil
Directions:
1. Bring a pot of water to a boil before gently adding the eggs. Boil for 9 minutes before transferring to an ice water bath letting them cool for a few minutes. Peel the eggs once cool and cut them in half lengthwise.
2. Remove the yolks from the halved eggs and pass the yolks through a sieve until smooth. In a bowl, mix the egg yolks with mayonnaise, condensed milk, kimchi, salt and nori (seaweed).
3. Put the yolk mixture into a pastry bag and fill the halved eggs with the mixture. Sprinkle the tops of the filled eggs with chilli powder before serving.
4. Place the devilled eggs on a board with pairings like Wasabi peas, pickled ginger, bamboo, green onion, wakame (seaweed salad), wafers, soya sauce, sriracha and chilli oil.
