Mayonnaise
|
1/3 cup
|
Mustard, Dijon
|
1 tablespoon
|
Vinegar, white wine
|
1 teaspoon
|
Soy sauce, low-sodium
|
1 teaspoon
|
Miso paste
|
4 teaspoons
|
Sriracha
|
1 teaspoon
|
Sesame seeds, black
|
Garnish
|
- In a medium saucepan, cover the eggs with 1 inch of water; bring to a boil.
- Remove from heat, cover, and let stand for 12 minutes.
- Drain the eggs; run under cold water until cool enough to handle.
- Peel and halve the eggs lengthwise; transfer the yolks to a small bowl.
- Mash the yolks with a folk; mix in the mayonnaise, mustard, and vinegar.
- Press through a sieve to make smooth.
- Stir in the soy sauce, miso paste, and sriracha; press through the sieve again.
- Using a pastry bag fitted with the desired tip, pipe the yolk mixture into the whites.
- Garnish with the sesame seeds.
- Serve immediately, or chill up to 2 hours.
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