Japanese Deviled Eggs

Step 1

Fill a pot with cold water and gently place the eggs inside. Bring the water to a boil, leaving the pot uncovered. Once the water has boiled, turn off the heat and place the lid onto the pot. Allow the eggs to sit in the pot of hot water for 10 minutes.

Step 2

In the meantime, mix the 2 tbsp of mayo and the sriracha together in a small bowl. Add in a pinch of salt and mix to combine. Transfer the sauce into a piping bag or a ziploc bag and set it aside for later.

Step 3

Fill a bowl with ice and cold water. Transfer the boiled eggs into the bowl of ice water and allow the eggs to cool completely. This should only take a few minutes. Once the eggs have cooled, remove them from the water and peel off the shells. Slice the eggs in half and gently remove the yolks, placing them in a separate bowl.

Step 4

Mash the yolks with a fork until they have broken apart. Add in the remaining 1/4 cup of mayo and mix with a rubber spatula until the yolk and mayo have combined. Mix in the soy sauce, rice vinegar, furikake, and 1/4 tsp of salt. Transfer the filling into a piping bag with a circle tip. Alternatively, you can transfer the filling to a ziploc bag and cut off a small part of one of the corners.

Step 5

Pipe the filling into the cavity of the egg halves. Top the eggs with bonito flakes. Cut off a small part of the tip of the piping bag filled with the sriracha mayo. Drizzle the sriracha mayo over the eggs and bonito flakes. Finish garnishing the eggs with the sliced green onions and a sprinkling of furikake. Enjoy!