I didn’t realize I love deviled eggs until I was almost thirty but man, have I made up for lost time. Red pepper and gouda deviled eggs? Check. Spanish deviled eggs? Check. These deviled eggs, adapted from The Wok and made with Japanese instant dashi and topped with ethereal katsuobushi, are my new favorite. J. Kenji Lopez-Alt, you’ve done it again.
Ingredients:
- 6 hard-boiled eggs, peeled
- 2 teaspoons rice vinegar
- 1/4 teaspoon Dijon mustard
- 3 tablespoons mayonnaise
- 1 teaspoon instant dashi granules
- Salt
- Thinly sliced green onions, to garnish
- Shichimi togarashi, to garnish
- Katsuobushi shavings, to garnish
- Cut the eggs in half lengthwise. Place the yolks in the bowl of a food processor and set the egg white halves aside on a serving platter. Add the vinegar, mustard, mayonnaise, and instant dashi to the food processor and process until smooth. Season with salt to taste.
- Transfer the yolk mixture to a piping bag fitted with a piping tip (or a ziplock bag).
- Pipe a small dollop of filling into each egg white, distributing evenly. Top with green onions, shichimi togarashi, katsuobushi, and serve.