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Prep 1 hr
Cook 10 mins
I was looking for a deviled egg recipe on this website for my nephew's birthday party. I found one and printed it out only to find that I only had about a third of the needed amount of ingredients. With a little tweaking, and a smart pull from my own love of Asian cuisine, these eggs were the result. There were two batches of deviled eggs and all of mine disappeared first!
- Boil eggs (I used the "eggsact eggtimer ").
- Shock eggs in cold water as soon as they are done; let them sit until you can pick them up and they no longer feel warm.
- Tap lightly with a spoon all over the egg to break the shell. Once you find the "pocket" (air bubble in the egg) start peeling from the pocket under cold water.
- Cut eggs in half, putting half the yolks in one bowl and the other half in another bowl.
- Use a fork to mash half of the eggs, some small chunks are okay.
- Take the other bowl of yolks and process in a food processor until they become thick; add the mayonnaise, mustard, Ponzu sauce, salt and pepper.
- Blend until the mix becomes smooth.
- Add the pickle relish to the fork mashed yolks.
- Slowly combine the two yolk mixtures together; mix well.
- Place yolk mixture into a pastry bag, or a plastic bag with a corner cut off, and "pipe" the filling into each egg.
- Sprinkle with paprika or cayenne.