Furikake Deviled Eggs

April 22, 2022
0 Ratings
Photo by She's Almost Always Hungry
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 12
Author Notes

This Asian spin on the deviled egg features furikake, sesame oil, rice vinegar, and panko.
She's Almost Always Hungry

What You'll Need
  • For the deviled eggs
  • 6 large eggs
  • 3-4 tablespoons mayonnaise
  • 1 tablespoon furikake
  • ½ teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • salt and pepper, to taste
  • For the topping and garnish
  • ½ teaspoons butter
  • 1 tablespoon panko
  • ¼ teaspoons sesame seeds
  • 1 scallion, sliced in thin strips (optional)
  1. Place eggs in a saucepan. Cover with enough water to cover by at least 1". Bring to a boil then turn down to a gentle simmer. Simmer for 17 minutes.
  2. Drain the hot water and shake the eggs in the pan to crack the shells. Cover with an equal amount of cold water and ice. Let the eggs cool completely before peeling.
  3. Cut each egg in half lengthwise. Remove the yolk, placing in a separate bowl. For a smoother consistency, run the yolks through a ricer, otherwise mash with a fork. Add the mayonnaise, furikake, sesame oil, and rice vinegar. And add salt and pepper to taste.
  4. Pipe or spoon the filling into the whites and arrange on a serving plate.
  5. In a small pan, melt the butter. Add the panko and sesame seeds. Toast until golden brown, about 2-4 minutes. Cool.
  6. Place the scallion strips in a bowl of ice water until they curl. Dry on paper towel.
  7. Top the deviled eggs with the toasted panko crumbs and sesame seeds. Decorate the serving plate with the scallion strips.

See what other Food52ers are saying.

0 Reviews