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Prep time
15 minutes
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Cook time
15 minutes
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Makes
12 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. At the risk of sounding la-di-da, this is, truly, my Proustian madeleine. —Eric Kim
Test Kitchen Notes
Featured in: 10 Holiday Appetizers So Easy to Make, You Barely Have to Lift a Finger. —The Editors
Ingredients
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6
large eggs
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1 splash
vinegar, for boiling the eggs
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1 pinch
baking soda, for boiling the eggs
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3 tablespoons
mayonnaise
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1 teaspoon
soy sauce
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1 teaspoon
sesame oil
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1
sheet sushi nori (roasted seaweed), cut into a dozen 1-inch squares
Directions
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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, 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 a minute or so. 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).
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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.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
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