Furikake Deviled Eggs



Easter is just around the corner and with the abundance of hard-boiled eggs that will be on hand, making deviled eggs is a no-brainer. There are many different variations of deviled eggs, so I took this opportunity to put an Asian spin on this classic.

Furikake deviled eggs

What are deviled eggs?

While deviled eggs are traditionally associated with the American South, their roots go further back, even as far back as ancient Rome.

You'll often find deviled eggs served as an appetizer at a potluck or picnic. The classic American deviled egg starts as a hard-boiled egg that is shelled and halved, with the yolk removed and mashed. The mashed yolk is combined with mayonnaise and seasonings and is "stuffed" back into the white.

As a kind of American comfort food, you'll find many restaurants placing their creative stamp by adding bacon, crab, or even kimchi. Some will also bread and deep fry the whites before filling them with the creamy yolks (these are delicious).

Furikake deviled eggs

Giving the deviled egg an Asian twist

When coming up with my own twist on deviled eggs, I turned to my favorite flavor enhancer, furikake. My love of furikake has been well documented over the years - from using it in a snack mix to baking it on fish to using it in party dip. Furikake adds salty, umami notes to the creamy yolks. Sesame oil and rice vinegar reinforce the Asian flavors. And finally, butter-toasted panko crumbs give the eggs a nice crunchy topping.

Furikake deviled eggs

I hope you will try this Asian-inspired deviled egg. Happy Easter!


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