Nori Deviled Eggs

December 21, 2018

Test Kitchen-Approved

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

Food52 Review: Featured in: 10 Holiday Appetizers So Easy to Make, You Barely Have to Lift a Finger.The Editors

Makes: 12 deviled eggs
Prep time: 15 min
Cook time: 15 min

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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