Welcome to a new online blogging event: the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here.
This month, we were given the challenge of making our very best deviled eggs. Okay...we love deviled eggs.
I've made Herbed Deviled Eggs, Bacon & Bleu Deviled Eggs, Sweet Basil Deviled Eggs, Smoked Salmon Deviled Eggs; I've even Deviled Duck Eggs. I thought about trying something with quail eggs, but have you seen those tiny things?!? I have a hard enough time peeling chicken eggs nicely. I considered marbling my eggs before deviling them. They look really cool that way. See?
But, as I am coordinating a funddrive for school this week, I had to set aside aesthetics and go strictly for flavor for this event. And - boy, oh boy! - do these have flavor.
They start with the standard base of egg yolks and mayonnaise. To that, I added red miso paste and a smidge of sesame oil. I stuffed that all back into the egg white and topped it with black sesame seeds and pickled red onions. The name comes from my Enthusiastic Kitchen Elf's declaration when he bit into it: "This has unbelievable umami, Mommy!" Phew...I hate creating recipe names. So, that stuck.
umami / u·ma·mi / o͞oˈmämē/ (noun) a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates
The Precise Kitchen Elf and my Love thought it needed more salt. I let them sprinkle more on to their tastes.
Ingredients serves 6
- 6 eggs
- 3 T organic mayonnaise
- 1 T red miso (white or yellow miso will have a more mild flavor)
- 1 t mustard (I had a wasabi mustard)
- 1/4 t toasted sesame oil
- 1/2 t rice wine vinegar
- black sesame seeds for garnish
- pickled red onions for garnish (here's one of my versions)
- freshly ground salt, to taste
Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes.
Peel eggs and halve. I typically halve them lengthwise, but did it widthwise this time. Note: when you slice them widthwise, to maximize fill space, you're really only chopping off the top...and if you need 6, you need to cook 6.
Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise, miso, mustard, sesame oil, and rice wine vinegar. Stir with fork until smooth.