Patois' Deviled Eggs
ingredients
Devil Eggs
- 30 eggs
- 1⁄2 cup salt
Filling
- 30 egg yolks
- 3⁄4 cup mayo
- 1⁄4 cup simple syrup
- 1⁄8 cup soy sauce
- 1⁄8 cup Sriracha
- 1⁄8 cup lime juice
- 11⁄2 tsp salt
- 1 tsp sesame oil
Toppings
- Fried wonton strips
- Wasabi furikake
- Wasabi tobiko
instructions
To Cook Eggs
- Cover whole eggs with water and salt and bring to a boil
- Boil for 10 minutes and then shut off and cover for another 10 minutes
- Drain water and then cover with ice and cool
- Peel eggs and then cut and reserve yolks
To make filling
- Place egg yolks and all filling ingredients in robo coupe and blend until smooth
- Place filling in piping bags
To plate
- Place 4 eggs on a plate and pipe 11⁄2 tablespoon of yolk mixture in each
- Place 1 teaspoon of tobiko on each and garnish with one strip of fried wonton and sprinkle with furikake
- Serve
