Devilled eggs with togarashi

AT A GLANCE

Ah, the devilled egg; popular in the 1960s, and still popular now. We've given our version a Japanese twist with togarashi, a Japanese chilli condiment, and toasted sesame seeds. Togarashi comes in various heat levels, so look for a hot one in Asian and Japanese supermarkets to keep the dish true to its name.

  • 12 eggs, at room temperature
  • 180 gm Japanese mayonnaise (such as Kenko)
  • 2 tsp hot togarashi, plus extra for dusting
  • 1 tbsp toasted sesame seeds, mixed with 1 tsp salt, then coarsely ground, to serve
  • Finely chopped chives, to serve
01   Carefully add eggs to a large saucepan of boiling water, and stir gently for the first minute to centre the yolks, then simmer without stirring over medium-high heat for 8 minutes. Drain,plunge into iced water and stand, stirring occasionally, until chilled (10 minutes). Peel, then halve eggs with a sharp knife. Carefully remove the yolks and place in a bowl. Place whites on a platter, cover and refrigerate until required. Mash yolks well with a fork, then add mayonnaise and togarashi, and beat with a fork to combine. (If you prefer an extra smooth mixture, pass it through a coarse sieve.) Season to taste (bear in mind that the eggs will be seasoned again with the sesame salt), transfer to a piping bag fitted with a 1cm star nozzle, then pipe into eggwhite cavities.
02   Serve eggs, scattered with sesame seed salt, chives and extra togarashi to taste.

Topics:

EGGS, FEATURE RECIPE

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LUCY TWEET, LISA FEATHERBY

FEATURED IN

Nov 2016

Nov 2016

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