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deviled egg 05: Martine's sushi eggs

 

Martine Richards, host of the annual Baltimore Deviled Egg Pagaent, has generously shared her recipe for "sushi eggs". These deviled eggs are easily in my top 3 favorites ever. Click here to read my exclusive interview with Martine! 

 

Sushi Eggs
Makes 24 deviled eggs

12 large eggs, hard cooked
6 cups water
2 tablespoons soy sauce
2 tablespoons black soy sauce
4 black teabags (I used Red Rose which is just a cheap orange pekoe)
1/2 cup mayonnaise
3 tablespoons Sriracha chili sauce
1/4 teaspoon toasted sesame oil
1/4 teaspoon chili oil
1 1/2 tsp rice vinegar
1/4 heaping teaspoon fine sea salt, plus more to taste
Sriracha chili sauce, for garnish
toasted sesame seeds, for garnish
1/4 - 1/2 sheet nori, chopped chiffonade, for garnish

Start with eggs that are already hard cooked with whatever method you prefer. I'm a recent convert to steaming them in the Instant Pot for easiest peeling. Place your wire trivet in the bowl of the Instant Pot and add a cup of cold water. Place your eggs on top of the trivet. Press Manual to cook on high pressure for 2 minutes. Let pressure release naturally for 5 minutes, then quick release to drop the button. Remove from IP and place in an ice bath.

Combine water (cool from the tap), soy sauce, black soy sauce and tea bags in a container with a lid. Peel cooked eggs, then place in tea/soy sauce mixture. Set in the fridge to marinate for at least a few hours, or up to overnight. Some people like to do a tea egg by simmering cooked eggs in the mixture, but I find this overcooks the eggs.

Slice marinated eggs in half and scoop the yolks into a medium bowl. Mash the yolks with a fork until all lumps are gone. Add Sriracha, sesame oil, chili oil, rice vinegar, and salt, and stir to combine. Add about three quarters of the mayo and stir to combine. Add more of the mayo if desired. This depends a lot on personal taste and texture preferences, and on how you've cooked the eggs -- eggs cooked for longer will need more mayo. Make sure you really whip the filling to get rid of all the lumps. Taste, then add more sriracha, salt, or vinegar if desired.

With a round tip in a piping bag (or the corner cut off a ziplock bag), pipe filling into egg white halves. Garnish with a dot of Sriracha, a sprinkle of sesame seeds and the chopped nori.

 

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