Yuzu Kosho Deviled Eggs
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Deviled eggs are ridiculously easy to make with a few ingredients. The egg yolks are scooped out of hard boiled eggs and whipped with mayonnaise and additional flavorings (I add yuzu kosho) to transform the egg into an appetizer with a creamy filling. Classic deviled eggs are made with mayonnaise, dijon mustard, a bit of vinegar, salt and pepper with a garnish of paprika. I add an Asian twist to my deviled eggs by using kewpie mayonnaise rather than regular, which imparts a rich, vinegary flavor. The addition of yuzu kosho, a spicy citrusy condiment supplies a perfect kick of acid and heat. I am not the biggest fan of basic hard boiled eggs, it’s something about the texture of the cooked yolk. But add some mayonnaise and whip them? I can easily eat a whole batch on my own!
While they are great to make for numerous occasions, I particularly like making them for Easter. I’ve also included tips below for making the best deviled eggs so you can make a perfect batch every time.
Yuzu Kosho Deviled Eggs
Table of contents
Why Are They Called “Deviled Eggs”?
I always found it an odd name for a dish, and I love discovering the history of foods. The basic recipe for a form of deviled eggs can be traced back as far as the 13th Century to Roman elites. The term “deviled” is traced back to the 1700s and refers to any food with a spicy seasoning. Some find fault with the hellish association, preferring to call them “stuffed eggs”, “dressed eggs” or “mimosa eggs”.
Key Ingredients for This Recipe
- Eggs – To cook perfect hard boiled eggs I take them right from the fridge and add them to boiling water and set a timer (to ensure the perfect cooking time). Farm fresh eggs are actually more difficult to peel and older eggs are easier.
- Baking soda – Adding baking soda to the boiling water increases the alkalinity of the boiling water and aids in separating the whites of the eggs from the shells. A simple trick to make peeling easier.
- Kewpie mayonnaise – Kewpie mayonnaise, a Japanese mayo, is richer and tangier than typical American store bought mayonnaise. The emulsion is made with only egg yolks and rice vinegar rather than whole eggs and white vinegar. It can be found in most grocery stores, Asian markets or online here. If needed you can easily swap American mayonnaise in its place.
- Yuzu kosho – Yuzu is a Japanese lemon-like citrus with a unique flavor. This condiment, ”yuzu kosho”, ferments the citrus juice along with green chilies and salt for a citrusy hot sauce. It packs a punch, so only a small bit is needed, but it adds a great citrusy, spicy flavor. Yuzu kosho can be found at some gourmet grocery stores or at Asian markets.
- Green onion – The whites of the green onion are finely diced and added to the filling while the green top half is thinly sliced and reserved for garnishing the dish.
- Sesame seeds – A dash of toasted sesame seeds as garnish adds a slightly nutty flavor and crunchy texture to balance the creamy filling.
- Furikake – Furikake, which means “to sprinkle over”, is a Japanese condiment made with finely chopped seaweed, dried fish, sesame seeds, sugar, salt and MSG. Though optional I like the additional flavor it adds to the dish.
How to Make Deviled Eggs
Step 1: Boil eggs.
Add the eggs to a medium pot and cover with enough water to cover by 1” (2.5cm). Bring to a rolling boil, uncovered. Add the baking soda. Remove the pot from heat, and cover the pot. Let the eggs cook for 10 minutes.
Step 2: Add eggs to ice bath.
Prepare a large bowl of ice water. Transfer the eggs to the bowl of ice water and let them cool until they can be handled, about 3 minutes.
Step 3: Peel eggs.
Carefully peel the eggs under running cold water. Set the peeled eggs aside until all the shells have been removed from the eggs. Discard the shells.
Step 4: Separate whites and yolks.
Cut the eggs in half lengthwise. Scoop the yolks into a medium mixing bowl and add the whites to a serving platter or plate.
Step 5: Make the filling.
Finely dice the whites of the green onion. Thinly slice the greens and reserve them for garnishing. Add the diced whites of the green onion, mayonnaise and yuzu to the egg yolks, gently mashing the egg yolks and stirring to combine. Season the yolk mixture with salt.
Step 6: Fill and serve.
Add the filling mixture to a piping bag fitted with a star tip or plastic bag with ¼” (6.4mm) of the tip cut off. Pipe the filling into the egg whites. Garnish with sesame seeds, furikake (optional) and the remaining green onions.
Tips and Tricks for This Recipe
Tips for Making the Best Deviled Eggs
- Don’t overcook the eggs. Overboiling the eggs can result in a greenish tint around the yolks giving it an off-putting color.
- Cool the eggs completely. Cooling the eggs in ice water helps to peel the shell away from the delicate whites. Cooking hard boiled eggs is easy, its peeling them that takes patience!
- Use a piping bag. While you can easily spoon the filling into the eggs, adding the mixture to a piping bag fitted with a tip or a plastic bag with the tip cut off will make for an elegant touch.
For classic deviled eggs
To make a more classic version of deviled eggs swap the yuzu kosho for a few dashes of vinegar based hot sauce like Tabasco and swap the green onion for chives. Garnish with other fresh herbs like parsley or chervil. You can also garnish the deviled eggs with shaved slices of radish or chopped cornichon.
Other Recipes to Try
If you enjoy this recipe, give these a try:
Yuzu Kosho Deviled Eggs
Ingredients:
- 6 large eggs
- 1 teaspoon baking soda
- 1 medium green onion
- 3 tablespoons Kewpie mayonnaise
- 1 teaspoon yuzu kosho
- Kosher salt, as needed
- 1 teaspoon toasted sesame seeds
- 1 teaspoon furikake (optional)
Instructions:
- Add the eggs to a medium pot and cover with enough water to cover by 1” (2.5cm). Bring to a rolling boil, uncovered. Add the baking soda. Remove the pot from heat, and cover the pot. Let the eggs cook for 10 minutes.
- Prepare a large bowl of ice water. Transfer the eggs to the bowl of ice water and let them cool until they can be handled, about 3 minutes.
- Carefully peel the eggs under running cold water. Set the peeled eggs aside until all the shells have been removed from the eggs. Discard the shells.
- Cut the eggs in half lengthwise. Scoop the yolks into a medium mixing bowl and add the whites to a serving platter or plate.
- Finely dice the whites of the green onion. Thinly slice the greens and reserve them for garnishing. Add the diced whites of the green onion, mayonnaise and yuzu to the egg yolks, gently mashing the egg yolks and stirring to combine. Season the mixture with salt.
- Add the filling mixture to a piping bag fitted with a star tip or plastic bag with ¼” (6.4mm) of the tip cut off. Pipe the filling into the egg whites. Garnish with sesame seeds, furikake (optional) and the remaining green onions.
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lovely, a welcome tweak for me to the standard deviled egg recipe, thank you!
Thank you so much!