
Asian Nori Deviled Eggs

Asian Nori Deviled Eggs
Yield: 12 servings
Yield: 12 servings
Cut peeled eggs in half horizontally, scoop yolks into bowl.
For the yolks: 1 tablespoon rice wine vinegar, wasabi paste, ginger, salt and mix until smooth.
For mustard seed “caviar:” Combine soy sauce, mustard seeds, sugar and remaining 1 tablespoon rice wine vinegar. Let sit for 24 hours to create “caviar:”
Cut nori sheets into ½-inch strips and reserve for assembly.
To assemble: pipe egg yolk mix into whites, wrap nori strip around egg, secure with a little wasabi paste, sprinkle with togarashi, top with mustard seeds and drizzle with sweet soy sauce.
large eggs, hard boiled, peeled |
6
|
rice wine vinegar, divided |
2 tbsp.
|
wasabi paste |
2 tbsp.
|
ginger, chopped |
1 tsp.
|
Salt to taste | |
soy sauce |
1/4 cup
|
mustard seeds |
2 tbsp.
|
sugar |
1 tbsp.
|
nori |
2 sheets
|
togarashi spice mix |
2 tbsp.
|
Additional wasabi paste | |
sweet soy sauce |
1 tbsp.
|