Furikake Devilled Eggs

⏱ 25 mins 🍽 Makes 12 🌶 japanese ✅ Easy 🏷 Snack

Give a Japanese twist to a retro favourite with these furikake devilled eggs. The creamy yolk filling is flavoured with wasabi paste, sesame oil and pickled ginger vinegar, then piped back into the halved whites. The eggs are dipped in furikake seasoning and garnished with more furikake, pickled ginger and curled spring onions for an elegant buffet or snack. This recipe makes 12 pieces and takes about 25 minutes to prepare.

Furikake Devilled Eggs

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
  • 1/2 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

Method

  1. Simmer a large pan of water and carefully add the eggs. Cook them for 10 mins before moving to a bowl of iced water to cool. Finely slice the spring onions into long strands and place them in the ice water with the eggs. they will curl up in the cold.
  2. Peel the cooled eggs and slice them in half lengthways. Scoop the yolks into a bowl using a teaspoon. Add the mayonnaise, wasabi paste, sesame oil, vinegar from the ginger jar, and some salt and pepper. Mash everything with a fork until smooth. For a pipeable consistency, you can blend the mixture with a stick blender.
  3. Spread the 3 tbsp of furikake on a small plate. Dip the rounded side of each egg white half into the seasoning so it adheres. Pipe or spoon the yolk mixture into the centres. Top each one with the sliced pickled ginger. Dry the spring onion strands with kitchen paper and use them, along with an extra pinch of furikake, to garnish the eggs.

Nutrition (per serving)

Calories103 kcal
Fat9 g
Saturates2 g
Carbs1 g
Protein6 g
Sodium80 mg

Recipe details

Skill levelEasy
CategorySnack
Cuisinejapanese
DietGluten-free, Vegetarian