Toasted Sesame Sriracha Deviled Eggs.
Happy deviled egg season!
I mean, I guess it’s technically ALWAYS deviled egg season. But I like to think that Easter kicks it off. We tend to only make deviled eggs (or, say, a trashed up version like this) in my family during the warmer months. They never make an appearance during the holiday season or in winter, which when you think about it… is sort of weird.
I say we put an end to that and make every season deviled egg season. You in?
Also, quite adorable.
Oh my gosh.
But wait. I just checked and I made those eggs TWO years ago. Two years! I just lost an entire year of my life. How was that two years ago? Does not seem possible. What is this life I’m living? It’s whizzing by.
Anyhoo. I was determined to come up with another flavor combo that I love just as much. Much to some people’s dismay, people like my mom, which think that regular deviled eggs shouldn’t be messed with.
I clearly did not inherit the “trash it up” gene from her.
So! I took my love for all things toasted sesame and threw in some sriracha for spice. To top it off, a sprinkling of furikake seasoning. A little extra drop of toasted sesame oil on top. And that flavor is so WHOA.
Even Eddie was devouring them when he got home from work. He loves deviled eggs, but he isn’t as keen on the sriracha sesame flavor as I am. In fact, I figured he’d take one look and pass them by. But nope! He ended up consuming them while standing over the kitchen sink, which in my mind is the sign that whatever you’re eating is delicious.
It’s just that thing we do.
These are so easily popable and such a lovely snack, appetizer or addition to your Easter table. Plus, you can add as much heat and extra flavor on top as you want! My favorite kind of treat.
Toasted Sesame Sriracha Deviled Eggs
- 12 large eggs
- 1/3 cup mayonnaise
- 3 tablespoons plain greek yogurt full fat!
- 1 tablespoons dijon mustard
- 1 1/2 teaspoons sriracha or hot sauce
- 1 1/2 teaspoons toasted sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- furikake seasoning for sprinkling
- toasted sesame oil for drizzling
- sriracha for drizzling
- To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- After 30 minutes, peel the eggs and place them on a paper towel. If you’d like to cut them into “stars” you can follow this tutorial here (this is also how I cut my kiwi fruit!). Otherwise, you can slice the eggs like traditional deviled eggs, lengthwise.
- Add the egg yolks, mayo, yogurt, mustard, sriracha, sesame oil, salt, pepper and garlic powder to the food processor. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a generous sprinkle of the furikake seasoning, a drizzle of sesame oil and a drop of sriracha.