ASIAN DEVILLED EGGS

ASIAN DEVILLED EGGS

 

 

Recently we invited friends for a wonderful end of season sail.

….the very talented lady and her partner…

(Shaune Thompson Photography)

 

 

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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