Japanese Deviled Eggs

Japanese Deviled Eggs Recipe
Photo: Rachel Weill; Food Styling: Karen Shinto
Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping.

Yield:

Serves 8
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 123
Caloriesfromfat 65 %
Protein 4.2 g
Fat 8.9 g
Satfat 1.7 g
Carbohydrate 5.8 g
Fiber 0.5 g
Sodium 338 mg
Cholesterol 232 mg

Ingredients

2 dozen quail eggs*
1/2 cup mayonnaise
About 1 tbsp. wasabi paste
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1/4 teaspoon kosher salt
1/4 cup furikake*

Preparation

1. Put quail eggs in a medium pot and cover with 2 in. cold water. Over high heat, bring to a boil, then simmer 5 minutes. Drain eggs and transfer to a bowl of ice water to cool. Crack shells all over, return to water, and let sit 2 minutes (this loosens the shells). Peel eggs.

2. Combine mayonnaise, wasabi to taste, sesame oil, soy sauce, and salt in a small bowl. Put furikake in another small bowl. Serve both with eggs for dunking.

*Find quail eggs at Asian and farmers' markets and furikake--a savory mix of sesame seeds, seaweed, and dried fish--at well-stocked grocery stores, Japanese markets, and amazon.com

Julia Lee,

Sunset

June 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note