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Japanese Deviled Eggs





Total Time
45 mins

Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping.

Deviled eggs: Japanese Deviled Eggs (0513)




Photo by Jeffery Cross
 2 dozen quail eggs*
 1/2 cup mayonnaise
  About 1 tbsp. wasabi paste
 1/2 teaspoon toasted sesame oil
 1/2 teaspoon soy sauce
 1/4 teaspoon kosher salt
 1/4 cup furikake*
Step 1
1

Put quail eggs in a medium pot and cover with 2 in. cold water. Over high heat, bring to a boil, then simmer 5 minutes. Drain eggs and transfer to a bowl of ice water to cool. Crack shells all over, return to water, and let sit 2 minutes (this loosens the shells). Peel eggs.

Step 2
2

Combine mayonnaise, wasabi to taste, sesame oil, soy sauce, and salt in a small bowl. Put furikake in another small bowl. Serve both with eggs for dunking.

Step 3
3

*Find quail eggs at Asian and farmers' markets and furikake--a savory mix of sesame seeds, seaweed, and dried fish--at well-stocked grocery stores, Japanese markets, and amazon.com

Nutrition Facts
Amount Per Serving
Calories 123Calories from Fat 65
% Daily Value *
Total Fat 8.9g14%

Saturated Fat 1.7g9%
Cholesterol 232mg78%
Sodium 338mg15%
Total Carbohydrate 5.8g2%

Dietary Fiber 0.5g2%
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.