tThese were so good that it looks as though we forgot to take a picture of them. so busy were we scarfing them. For what it is worth, the eggs looked exactly like any deviled eggs you have ever eaten but the Asian influences turned a summer party standby into a really unusual and delicious BBQ or cocktail party dish. Oni means devil in Japanese so the name of the dish is just me trying to be cute about reinventing the wheel, so to speak. For the big birthday bash, I made 3 dozen eggs but the recipe below is for a dozen. Multiply or divide this as needed.
Sushi ginger and wasabi can be found at most supermarkets these days but, should you have access to an Asian supermarket, buy furikake as well to shake over the top. Furukake comes in many flavors, all with a dried seaweed flake base; I used one that had dried egg yolk in the recipe to continue with the theme of the dish.
1 dozen eggs
1/3 cup mayonnaise
1/4 cup very finely chopped pickled sushi ginger
Wasabi paste or powder (which is stronger) to taste
Salt to taste
Bring a pot containing the eggs, covered with water, to a boil. Once the water has boiled, set your timer for 7 minutes and continue to cook your eggs. Once your timer beeps or buzzes, drain the eggs and set aside to cool enough so that you can handle them.
Peel your eggs and rinse to remove any tiny remaining bits of shell. Set them on a kitchen towel to drain and dry before cutting in half lengthwise. Place the whites on a plate, indentation side up, and put the yolks in a bowl.
Add the mayonnaise and the chopped ginger to the egg yolks and mix together well with a fork. You want a creamy filling that stays together. If your mixture feels a bit dry, you can add a bit more mayo. Once you get that balance right, salt the mixture to taste.
Starting with 1/2 tsp of wasabi paste (or 1/4 tsp of wasabi powder) and working your way up, mix this into the filling and add more until you have the spice level that you desire.
If you are good with your hands and creative, use a piping bag to add the egg filling back into the empty white halves. If you are like me, mound generous spoonsful of the yolk mxture into the center of each egg white half.
Top with a generous sprinkling of furikake, as mentioned above, or with a microgreen of some kind, radish is nice.
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