Deviled Eggs – Far East Style

I wish I could remember what inspired to create this recipe, but I’m at a loss.  Sometimes ideas just pop into my head out of the blue, and if I think the idea will work, I load up my grocery cart, run with it, and hope for the best.  That’s what happened this weekend when I decided to create deviled eggs with an Asian twist. 

These beauties may look like regular old deviled eggs, but they pack a ton of flavor and a crunchy, tasty surprise!  Using Szechuan-style seasoning and Asian vegetables gives the filling an unmistakable Eastern flavor.  Play with the garnishes for added intrigue.  Your guests will love these gems! 

Deviled Eggs – Far East Style

6 hard-cooked eggs, chilled (see below)

2 T. finely chopped water chestnuts

1 green onion (green part only), halved lengthwise and thinly sliced

1 T. Szechuan seasoning (see below)

1 T. soy sauce

½ t. Thai green curry paste

1 T. sesame oil

1 T. minced cilantro

Shiitake mushrooms, sliced paper-thin, for garnish

Individual cilantro leaves, for garnish

Slice each egg in half lengthwise.  Carefully remove the yolks, without breaking the cooked egg whites.  Place the yolks in a mixing bowl with all remaining ingredients except for the garnishes.

Mix the egg yolk and seasonings until blended completely.  If the mixture seems too dry, add a little more soy sauce and sesame oil.  Spoon approximately 1 tablespoon of the mixture into each cooked egg white, creating a mound of seasoned yolk.  Divide evenly among the egg whites, using all the egg yolk mixture.

Top each egg yolk filling with a slice of shiitake mushroom and a cilantro leaf.  Serve chilled. 

VARIATION:  Replace the soy sauce with Thai fish sauce, and replace the shiitake mushroom garnish with several pearls of salmon roe. 

Hard-Cooked Eggs

6 eggs

Place the eggs in a deep saucepan with a lid.  Add cold water, covering the eggs completely.  If you touch one of the eggs at its widest part with your index finger, the water should come up to your 2^nd knuckle.  Place on stove, uncovered, and heat until the water comes to a rolling boil. 

Once water is boiling, turn off the stove and place the lid on the pan.  Let sit completely still for 15 minutes, then drain the eggs and rinse several times with cold water until eggs are cool enough to touch.  Place them in the refrigerator and allow them to chill for a few hours, preferably overnight. 

Szechuan Seasoning

If you cannot find a Szechuan-style seasoning you like, you can make your own using a mortar & pestle or a spice grinder. 

2 T. toasted sesame seeds

1 T. yellow mustard seeds

1 T. coriander seeds

1 T. Szechuan peppercorns

1 T. ground ginger

½ t. white pepper

½ t. crushed red chile flakes

Grind all ingredients until a consistent powder is formed.  Store in a glass jar.