Cocktail Party

Nori Deviled Eggs

by:
April  3, 2021
15 Ratings
Photo by Bobbi Lin
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

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Makes 12 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
In This Recipe
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, 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).
  2. 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.

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  • Heather Akers
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Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.

5 Reviews

momolovesfood52 November 20, 2020
This recipe is exceptionally delicious. It was very easy to make and a hit for my guests. Thanks!
 
momolovesfood52 November 20, 2020
Exceptionally delicious recipe. Easy to make and a hit for my guests. Thanks!
 
Charles E. November 3, 2019
These were awesome! Great recipe.
 
Ralph A. November 1, 2019
There is no scientific proof that adding Vinegar or Soda to boiling water makes eggs easier to peel.. Oh yes, there are lots of Anecdotal "proof", but nothing thoroughly studied or documented.
 
Heather A. October 19, 2019
I added a sprinkle of furikake, too. These were divine.