Asian Inspired Deviled Egg Flight Recipe

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Deviled Eggs Inspired by My Recent Travels Through Hong Kong, Japan, and Vietnam

Ingredients

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Deviled Egg Base

15 large Eggland’s Best eggs

120g Kewpie mayonnaise

60g crème fraîche

2 tsp white soy sauce

2 tsp rice vinegar

1 tsp Dijon mustard

1/4 tsp white pepper

Salt to taste

Hong Kong Inspired Garnish

2 Roma tomatoes, finely brunoised

2 tbsp garlic chives, finely sliced

1 tbsp garlic oil

Pinch of flaky salt

Small splash black vinegar (optional)

Japan Inspired Garnish

2 tbsp rayu furikake

1 tbsp finely sliced chives

Yuzu kosho

Vietnam Inspired Garnish

2 tbsp Vietnamese lemongrass chili sate

30g crispy shallots

Cilantro leaves or micro cilantro (optional)

Fill a pot with about 1 inch of water and bring it to a boil. Place the Eggland’s Best eggs into a steamer basket, cover, and steam for 13 minutes.
Immediately transfer the eggs into an ice bath and allow them to cool completely before peeling.
Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them into a mixing bowl.
Mash the yolks until smooth, then mix in the Kewpie mayonnaise, crème fraîche, white soy sauce, rice vinegar, Dijon mustard, white pepper, and a pinch of salt. Mix until creamy and smooth.
Transfer the filling into a piping bag or zip-top bag and pipe evenly into all 30 egg halves.
For the Hong Kong inspired eggs, combine the brunoised tomatoes, garlic chives, garlic oil, flaky salt, and black vinegar if using. Spoon a small amount over the deviled eggs.
For the Japan inspired eggs, garnish with rayu furikake, sliced chives, and a small dab of yuzu kosho.
For the Vietnam inspired eggs, top with Vietnamese lemongrass chili sate, crispy shallots, and cilantro if using.
Arrange the deviled eggs onto a serving platter and serve chilled as small bites or appetizers.

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