"Deviled eggs are stupidly awesome and it wouldn’t be a trashy family gathering without them! They can be such a delicious start to your meal. Take your time with the recipe, put all your love in it and always practice with the balance of acidity and salt. Time to take a refreshing look at a classic appetizer!"
Pacific Rim Deviled Eggs
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Prep time 10mins
Cook time 16mins
Serves or Makes: 16
Recipe Card
ingredients
- 8 fresh eggs
- 1 cup Japanese mayonnaise
- 1 tabelspoons rice wine vinegar
- 1 teaspoon sambal
- 1 tabelspoons dijon mustard
- 1 tabelspoons sour cream
- 1/2 cup chopped parsley
- 20 gram radish sprouts
- 2 stalks green onion
- truffle oil
- salt & pepper
Method
Step 1
Fill an electric tea kettle a quarter of the way up with water and carefully drop your eggs in. Putting a little water in the kettle will ensure that they don’t break upon impact. Now fill the kettle until the water just covers the eggs. Place it on the base and start. Once it reaches a complete rumbling boil and clicks off, start a timer for 16 minutes and leave the eggs in the kettle to rest.
Step 2
Fill a small bowl with icy water and set it aside. Once the timer goes off, pour out all the water from the kettle and shake the eggs, cracking them, before dropping them into the ice bath. Cracking the shell before dropping the hot egg into the ice bath will cause the egg's membrane to separate from the shell, resulting in the easiest peel you'll ever experience.
Step 3
After you've peeled all of the eggs and they have completely cooled, slice them in half and carefully press them over a food processor until the yolk falls out. Place the egg whites on your serving platter, neatly arranging them on a bed of greens. Baby arugula makes for a nice contrast and also provides a delicious peppery finish for your deviled eggs.
Step 4
Pulse the yolks until they are sandy before adding all of your wet ingredients, excluding the truffle oil. Then, turn the food processor on high until the mixture is smooth and creamy. If necessary, add a little more Japanese mayo to thin out the yolk filling.
Step 5
Chop the parsley and the stalks of the radish sprouts and add to the food processor. Save the tops of the radish sprouts for a beautiful garnish.
Step 6
Pulse one more time before removing and scooping into a piping bag.
Step 7
Fill egg whites with a healthy dose of the filling.
Step 8
Garnish with sliced green onions, radish tops and a thin drizzle of truffle oil, and voila! You now know how to make THE best deviled eggs!