It's that time again in the US where it's traditional to make deviled eggs for picnic lunches and all. I never liked them growing up.

I've had a lot of people tell me "oh you'd like the way *I* make them" but I never really did.

My daughter loves them and she's tried to get me to like them for years. The other day I came across a recipe in a magazine article that said how to make them more with an Asian style of flavors and I thought she might like it so, we got together and made them... and even me, the lifelong deviled egg *hater* :silent: loved them and at 3 eggs worth. lol. :drool:

So I thought I'd share this with all of you in case any one is looking to add a little zing to their usual deviled eggs. The ingredients aren't that exotic but you might have to look around a bit in the Asian section of your grocery to find the toasted and/or hot sesame oil.

Gourmet Asian Style Deviled Eggs


You'll need:

8 large free-range fresh eggs the fresher and higher quality eggs you use, the better the dish will turn out

1/3 cup mayonnaise

1 and a half tablespoons total of hot sesame oil and/or toasted sesame oil depending on how spicy you want them. We made ours with all hot sesame oil and they were delicious and not that spicy.

"A pinch" or approximately a 1/8 teaspoon kosher salt

Several drops of rice wine vinegar or plain rice vinegar (we made ours with plain rice vinegar)

A quarter yellow onion very finely sliced

1 tablespoon toasted sesame seeds

Paprika


Directions:

Place eggs in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Once the water is fully boiling, shut off heat and leave the eggs to sit in the hot water for 12 to 13 minutes on a timer.

When the timer goes off, drain the water and soak the eggs cold water until cooled, (it's ok if they are still slightly warm when you cut them, that help mix the flavors into the yolk mixture if the yolks are still slightly warm.)

Peel and discard the shells. Carefully cut eggs in half lengthwise and remove the yolks putting them into a mixing bowl. Put the halved whites on a serving platter. You can put a little toasted sesame oil underneath them if you like, this is optional.

Your yolks should be a firm but a golden orange and still soft, (not overcooked which they look light yellow and dry) If you're using smaller eggs you'll need to adjust the cook time, I prefer to use large eggs to make these, as large as I can find.

To the yolks add the other ingredients listed: mayonnaise, sesame oil, vinegar and salt and mash it all together with a fork until just fluffy. Fill the egg white "bowls" with this filling. Garnish with toasted sesame seeds and sliced thin sliced onions and sprinkle a light dusting of paprika.

YUM! I never thought I'd learn to like deviled eggs!!! :devil: :lildevil: My daughter is delighted to see me finally eat one. :crazy:

Oh we also added a teaspoon dry mustard into the yolk mix as well.

And the sesame seeds can be bought un-toasted and then can easily be toasted on a skillet with a little oil until their golden brown. Let me know if anyone else enjoys these.

You bet! :thumbup:

One last thought, the mayo we used is the new Hellman's one with extra virgin olive oil in it and it was great. Some mayos are gross/too sweet (miracle whip yuck lol) and probably wouldn't be good in it.

must try :drool: my mom makes deviled eggs for all holidays and stuff and i'll make sure she makes some with this!!!!! i really hope she does :fingercross:

FeyLady68 wrote:It's that time again in the US where it's traditional to make deviled eggs for picnic lunches and all. I never liked them growing up.

I've had a lot of people tell me "oh you'd like the way *I* make them" but I never really did.

My daughter loves them and she's tried to get me to like them for years. The other day I came across a recipe in a magazine article that said how to make them more with an Asian style of flavors and I thought she might like it so, we got together and made them... and even me, the lifelong deviled egg *hater* :silent: loved them and at 3 eggs worth. lol. :drool:

So I thought I'd share this with all of you in case any one is looking to add a little zing to their usual deviled eggs. The ingredients aren't that exotic but you might have to look around a bit in the Asian section of your grocery to find the toasted and/or hot sesame oil.

Gourmet Asian Style Deviled Eggs


You'll need:

8 large free-range fresh eggs the fresher and higher quality eggs you use, the better the dish will turn out

1/3 cup mayonnaise

1 and a half tablespoons total of hot sesame oil and/or toasted sesame oil depending on how spicy you want them. We made ours with all hot sesame oil and they were delicious and not that spicy.

"A pinch" or approximately a 1/8 teaspoon kosher salt

Several drops of rice wine vinegar or plain rice vinegar (we made ours with plain rice vinegar)

A quarter yellow onion very finely sliced

1 tablespoon toasted sesame seeds

Paprika


Directions:

Place eggs in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Once the water is fully boiling, shut off heat and leave the eggs to sit in the hot water for 12 to 13 minutes on a timer.

When the timer goes off, drain the water and soak the eggs cold water until cooled, (it's ok if they are still slightly warm when you cut them, that help mix the flavors into the yolk mixture if the yolks are still slightly warm.)

Peel and discard the shells. Carefully cut eggs in half lengthwise and remove the yolks putting them into a mixing bowl. Put the halved whites on a serving platter. You can put a little toasted sesame oil underneath them if you like, this is optional.

Your yolks should be a firm but a golden orange and still soft, (not overcooked which they look light yellow and dry) If you're using smaller eggs you'll need to adjust the cook time, I prefer to use large eggs to make these, as large as I can find.

To the yolks add the other ingredients listed: mayonnaise, sesame oil, vinegar and salt and mash it all together with a fork until just fluffy. Fill the egg white "bowls" with this filling. Garnish with toasted sesame seeds and sliced thin sliced onions and sprinkle a light dusting of paprika.

YUM! I never thought I'd learn to like deviled eggs!!! :devil: :lildevil: My daughter is delighted to see me finally eat one. :crazy:

OMG! I love deviled eggs and asian food, I can't wait to have my girl friend make these(she is the master deviled egg chef lol). Ohh I bet a dash of ginger spice would be excellent in these also, I love ginger.

THANKS SO MUCH FOR SHARING! :drool: Excited.