Japanese-Style Devilled Eggs and Board Pairings

By Chef Minh Phat
Serves 10
Prep Time 15 min
Cook Time 9 min
Print Recipe
By Chef Minh Phat
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.

Ingredients

  • 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.