Cocktail Party

Nori Deviled Eggs

by:
December 21, 2018
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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Eric Kim is a Senior Editor at Food52, where his weekly solo dining column, Table for One, runs every Friday morning. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.