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Recently we invited friends for a wonderful end of season sail.
….the very talented lady and her partner…
I put together a little brunch before departing
which included some Gomashio coated boiled eggs.
(Gomashio is pan seared sea salt with ground sesame seeds)
Gomashio adds that perfect touch to so many Asian-inspired dishes,
that I make up a good sized batch to keep onboard.
recipe link for Gomashio
…And devilled eggs are the quintessential brunch dish.
I put these tasty bits together last year for an Easter brunch…
(recipe link to my Green Eggs…and Ham)
So I got to thinking,
why not knock simple boiled eggs with Gomashio
up several notches,
gathered some of my favourite galley seasonings together…
…and came up with this combination…
ASIAN DEVILLED EGGS
6 hard boiled eggs (link for Prefectly Boiled Eggs)
3 tbsp mayonnaise
2 tsp sriracha
1 tsp wasabi
1 tsp Bragg seasoning or your fave soya sauce
1/2 tsp mirin or rice vinegar
1 tbsp grated fresh ginger
1/2 tsp cayenne or chili powder (a pinch more for garnish)
1 – 2 tbsp Gomashio
green part of 1 spring onion, thinly sliced for garnish
Putting it together…
Slice boiled eggs in half lengthwise
and remove yolks to a bowl.
Gently roll the backs of the whites in the Gomashio
and set aside.
Add the next 7 ingredients to the yolks
and mash with the back of a spoon until very smooth.
Spoon mixture into a small food baggy,
seal and cut a small piece from one corner of the bag.
Pipe the yolk mixture into each egg half,
sprinkle with cayenne
and garnish with green onion.
Devilishly delightful and delicious!
inspiration from the Well Worn Fork
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