Recipes
Japanese-Style Devilled Eggs and Board Pairings
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.
Serves
10
Prep Time
15 min
Cook Time
9 min
Print RecipeIngredients
Japanese-Style Devilled Eggs
- 5 eggs
- 2 tbsp (30 mL) mayonnaise
- 1 tsp (5 mL) condensed milk
- ¼ cup (60 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
- Soy sauce
- Sriracha
- Chilli oil
Instructions
- Step 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.
- Step 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).
- Step 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.
- Step 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.
