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Prep time
20 minutes
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Cook time
2 hours
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makes
6 deviled eggs
Author Notes
A constant factor across holidays spent at my grandmother's house was deviled eggs; a wonderful food that I associate with the elderly and 1950s house parties - not modern cuisine. I would be hard pressed to find an exciting new restaurant or attend a party among millennials and find the humble deviled egg. I believe this an oversight. The deviled egg is a blank canvas not being properly explored.
When considering how to modernize the deviled egg I trialed beet pickled eggs, mustard eggs, balsamic pickled eggs, different aromatics, vibrant flavors and colors. After much effort my wife now refuses to be my deviled egg test subject and I settled on this soy mirin egg. The recipe is modernized with a sweet/salty/bright soy mirin egg, with fresh microgreens, crispy shallots and spicy aromatic chili oil.
The chili oil is just a basic Chinese chili oil using standard ingredients. I obtained the original recipe from Joshua Weissman (https://www.youtube.com...). My recipe encourages people to use a reduced number of ingredients for simplicity and I encourage people to use more commonly available ingredients in place of some of the Sichuan spices as they are hard to find. I include this in my recipe because I believe a homemade chili oil is significantly better than store bought and adds a lot to the recipe. But for simplicity store bought chili oil is an option.
The marinade used a Bon Appetit recipe as a starting point (https://www.bonappetit...). I changed ratios of ingredients and added ginger. —jcovey
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Ingredients
- Chili Oil
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1 quart
Neutral Oil (Canola, Peanut, ...)
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1
Large Cinnamon Stick
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5
Star Anise
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2 tablespoons
Coriander Seeds
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4
Cloves of Garlic
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1/3 cup
Peppercorns, preferably Sichuan Peppercorns
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1 cup
Chili Flakes, preferably Sichuan Chili Flakes
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1.5 tablespoons
Rice Vinegar
- Soy Mirin Deviled Egg
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6
Eggs
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1 cup
Soy Sauce
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3 tablespoons
Mirin
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3 tablespoons
Rice Vinegar
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1 cup
Water
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1/2 inch ginger
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2
Cloves of Garlic
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3 tablespoons
Mayo
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2 teaspoons
Miso Paste
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2
Pinch of salt
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1/4 teaspoon
Garlic Powder
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1
shallot
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Microgreens
Directions
- Chili Oil
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Measure out your cinnamon sticks, star anise, coriander seeds, peppercorns and garlic cloves. Lightly bruise your garlic cloves with the palm of your hand but don't remove the skins.
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Place ingredients into a pot with the oil and heat to a temperature of 220-250F. Do not let the oil get too hot because it may spoil. Let everything simmer for two hours. When the garlic is crispy and golden brown remove it.
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When the oil is almost done infusing, place the chili flakes in a large glass bowl. Add salt and vinegar. Mix.
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Once two hours has passed heat the oil to 300F and strain out the solids over the chili flakes. Let the oil cool and it is ready to use.
- Soy Mirin Deviled Egg
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Add about an inch of water to the bottom of a medium pot and bring the water to a full boil. When the water is boiling place in the eggs and turn the heat down to low. After twelve minutes remove the eggs, place in cold water and peel when cool.
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Mix the vinegar, mirin, soy, water, ginger and garlic in a pan. Bring the mixture to a simmer and simmer for 5 minutes. Let the mixture cool and then add your hard boiled eggs. Make sure the eggs are covered so they color equally. Let the eggs marinate for 1 - 24hrs. The longer they sit the stronger the flavor. I generally do 2-4 hours.
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When you are done marinating your eggs take a shallot and thinly slice it. Add these slices into a pan and add enough neutral oil to cover. Turn on medium heat and simmer the shallots until they are golden brown. Strain the oil and place shallots on a paper towel to dry.
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Cut the eggs in half and remove the yolks. Add the mayo, salt, garlic powder and miso paste in a bowl with the eggs yolks. Mix and mash with a fork until the mixture is at your desired texture.
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Pipe or spoon the yolk mixture into the divots in the remaining egg whites. Place a pinch of microgreens on top of the yolk, a couple slices of crispy shallot and finally spoon over some chili oil.
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