Sesame-Soy Deviled Eggs
Ingredients
Directions
Ingredients
6 lg
eggs
¼ c
mayonaise
1 tsp
soy sauce
1 tsp
toasted sesame oil, plus more as needed
Black sesame seeds, for serving
2 sm
sheets gim (from a 5-gram packet), for garnish
Sesame-Soy Deviled Eggs
These are the deviled eggs I make the most. They sort of taste like if you took gyeranbap, or egg rice, and turned it into a single party bite: salty from soy sauce, nutty from sesame oil, and full of deep savoriness from the roasted seaweed. My parents love these because they taste, well, Korean.
12 egg halves
- In a small pot, place the eggs in a single layer and add cold water to cover. Bring to a boil over high heat, then immediately turn off the heat, cover, and set your timer for 15 minutes. After 15 minutes of steeping, pour the hot water out and place the pot under a cold running tap. The eggs should be cool enough to touch now. Crack the bottom of each egg on a hard surface, such as the sink or counter, and return to the cold water, letting them sit for a few seconds. Peel the eggs and halve them lengthwise.
- Pop the yolks out into a small bowl. Add the mayonnaise, soy sauce, and sesame oil to the yolks and whisk together until smooth and fluffy. Add more sesame oil if dry. Transfer this filling to a resealable plastic bag and snip off one corner of the bag. Pipe the filling into each egg. (If making ahead, cover the eggs and keep in the fridge for up to 2 days.)
- Right before serving, sprinkle some black sesame seeds atop each egg. Using kitchen shears, snip the gim into a dozen 1-inch squares and top each egg with a single square.
