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Furikake devilled eggs

Furikake devilled eggs on a decorative plate

Furikake devilled eggs

Name: Furikake devilled eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 12
Cuisine: Japanese
Ingredients: 6 large eggs; 2 spring onions trimmed; 2 tbsp kewpie mayonnaise (available in Sainsbury’s, Waitrose and online) or salad cream; 2 tsp wasabi paste; ½ tsp sesame oil; 1 tbsp pickled sushi ginger finely sliced, plus 1 tsp vinegar from the jar; 3 tbsp furikake (available online), plus a pinch

Good Food team

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Makes 12

Easy

Prep: 15 mins

Cook: 10 mins

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Try furikake – a Japanese seasoning – in this easy retro canapé with a hint of wasabi and pickled ginger. The seasoning is traditionally sprinkled on rice

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 large eggs
2 spring onions

trimmed
2 tbsp kewpie mayonnaise

(available in Sainsbury’s, Waitrose and online) or salad cream
2 tsp wasabi paste
½ tsp sesame oil
1 tbsp pickled sushi ginger

finely sliced, plus 1 tsp vinegar from the jar
3 tbsp furikake

(available online), plus a pinch

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Nutrition: Per serving

kcal103
fat9g
saturates2g
carbs1g
sugars0g
fibre0g
protein6g
salt0.2g

Method

step 1

Bring a large pan of water to a simmer, then gently lower in the eggs. Simmer for 10 mins, then transfer to a bowl of iced water to cool. Meanwhile, finely slice the spring onions into long, thin strands, and add these to the ice water with the eggs. They will spiral and curl up in the cold.
step 2

Peel the eggs and cut them in half lengthways. Using a teaspoon, scoop the egg yolks into a bowl, and add the mayo, wasabi, sesame oil, vinegar from the ginger and some salt and pepper, and mash with a fork until smooth. For a smoother texture, blend using a stick blender until you get a pipeable mixture.
step 3

Put the furikake on a small plate and dip the egg halves, rounded-side down, into the seasoning so some sticks to the white of the egg. Pipe or spoon the egg yolk mix into the middles, then top with the pickled ginger. Pat the spring onion dry with kitchen paper, then use to decorate the eggs along with a pinch more furikake.

Recipe from Good Food magazine, December 2019

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