Asian Nori Deviled Eggs

Asian Nori Deviled Eggs

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 6 large eggs, hard boiled, peeled
  • 2 tbsp. rice wine vinegar, divided
  • 2 tbsp. wasabi paste
  • 1 tsp. ginger, chopped
  • Salt to taste

  • 1/4 cup soy sauce
  • 2 tbsp. mustard seeds
  • 1 tbsp. sugar

  • 2 sheets nori
  • 2 tbsp. togarashi spice mix
  • Additional wasabi paste
  • 1 tablespoon sweet soy sauce

Directions

  1. Cut peeled eggs in half horizontally, scoop yolks into bowl.
  2. For the yolks: 1 tablespoon rice wine vinegar, wasabi paste, ginger, salt and mix until smooth.
  3. For mustard seed “caviar:” Combine soy sauce, mustard seeds, sugar and remaining 1 tablespoon rice wine vinegar. Let sit for 24 hours to create “caviar:”
  4. Cut nori sheets into ½-inch strips and reserve for assembly.
  5. To assemble: pipe egg yolk mix into whites, wrap nori strip around egg, secure with a little wasabi paste, sprinkle with togarashi, top with mustard seeds and drizzle with sweet soy sauce.

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