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Photo: Rachel Weill; Food Styling: Karen Shinto Photo by: Photo: Rachel Weill; Food Styling: Karen Shinto

Japanese Deviled Eggs

Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping.

Sunset JUNE 2012

  • Yield: Serves 8
  • Total:45 Minutes

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

Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 65%
  • Protein: 4.2g
  • Fat: 8.9g
  • Saturated fat: 1.7g
  • Carbohydrate: 5.8g
  • Fiber: 0.5g
  • Sodium: 338mg
  • Cholesterol: 232mg
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Japanese Deviled Eggs recipe

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