We’ve never met a deviled egg we didn’t like. But at a recent meeting of the of the American Culinary Foundation – Central Florida, where culinary students teamed up with veteran chefs in a deviled egg competition that we helped judge, we sampled a deviled egg recipe that we really, really loved. The meeting was at Lake Meadow Naturals — our go-to for fresh local eggs and more — and Chef Nora Galdiano, CEC, AAC, and Victoria Pham wowed us with their “Rising Sun” deviled eggs, an edible homage to Japan. (Find international ingredients like Kewpie mayo, tobiko, and fried shallots at an area Asian market.)
Rising Sun Deviled Eggs
6 hard-boiled eggs, peeled and halved lengthwise
3 tablespoons Kewpie mayonnaise
2 teaspoons yuzu juice
1 teaspoons rice vinegar
1 teaspoon Dijon mustard
2 pinches coarse salt
1 pinch finely ground black pepper
1 tablespoon tobiko (flying fish roe)
12 pieces fried shallot rings and slices
Micro greens and flowers for garnish
- Separate the egg whites and yolks. Place the whites on a plate and yolks in a small mixing bowl. Smash yolks with a rubber spatula.
- Add the mayo, yuzu, rice vinegar, Dijon mustard, salt, and pepper to the yolks. Mix well until all the ingredients are incorporated together. Taste for seasoning. Adjust if necessary.
- Place egg yolk mixture in a piping bag fitted with a star tip. Pipe out the mixture into the hollowed out egg whites.
- Place the tobiko, fried shallots, flower petal and micro green garnishes in a decorative manner.
