This reminds me of the time I went to Belgium last year and we ordered "filet americain" (akin to the French "steak tartare", or raw beef chopped and mixed with mayo, mustard, parsley, egg, etc) and someone was shocked to learn that 99% of Americans would never dream of eating raw beef (we are such a wimpy bunch). So why is it called American filet in Belgium? I'm still not sure, but when we asked our server one day at a train-station diner in Liege (where we had what I thought was the best filet americain on that trip. I lived to tell the tale), the answer seemed to be that Americans love hamburgers and filet americain was the consistency of hamburgers, and therefore seemed American. Seems legit.
Anyway, back to the point, this post isn't about filet americain (maybe it should be, I'm drooling), but I'm asking your permission for me to call these Asian deviled eggs because they have asian-ish ingredients (and because, if you couldn't tell by now SFB readers, these are my favorite flavors in the universe). Are we OK now? We are. Fantastic!
here it is! I was always so upset because we never had the ingredients on hand to make any of the "healthy" recipes in the book, except for "Egg Boats". These were essentially deviled eggs with a toothpick and little paper sail. Genius! Fast forward 5 years and 300 cholesterol points later (so high for a child my age that I had the doctors baffled, but before the days of good/bad cholesterol), I was still asking for egg boats for breakfast every morning and as any spoiled but pouting child, I got was I asked for - just a simple mix of eggs and low-fat mayo. But they were my Achilles heel because it was that nasty cholesterol that led to the age of mandated fat-free american cheese and "turkey salami" sandwiches on nut bread and then, ultimately, the Great 7-11 Hot Dog Backlash of 1992. The rest was downhill.
recently-acquired sriracha inventory. Also raided my cabinet for Asian condiment goodies: soy sauce, kewpie mayo (this ingredient deserves its own post), sesame oil, ginger, sweet chili garlic sauce, and a few other treats, and you have yourselves a mild Asian deviled egg that is nutty, sweet, and umami. Hey, remember, you gave me permission to call it Asian two paragraphs up! Thank you.
Oh, did I mention that these aren't entirely Asian-ish ingredients? I also threw in some non-asian-themed stuff like dijon mustard, sweet Hungarian smoked paprika and smoked salt. You need to trust me on this.
Oh, and more discussion points. Deviled eggs are photo-worthy with Pampered Chef gadgets. I forgot the name of this product, but we call it the egg squirter around our kitchen (since that has been the only thing I've used it for, being that I don't bake cakes). Just look at what you can do with it!
12 2-week old eggs (if you are worried about appearance, make 14 in case you have a blooper, then eat it)
1/3 cup kewpie mayo*
1 tsp sesame oil
2 tbsp "Shark brand" sriracha (mild)*
1 tsp ground ginger
1 tbsp soy sauce
1 tbsp sweet chili garlic sauce*, such as Mae Ploy
2 tbsp dijon mustard
1 tsp rice vinegar
1 tsp Hungarian sweet smoked paprika*
1 tsp alderwood smoked salt*
1 tsp white vinegar
1/4 cup chopped green onions
*I'm going to start a new system of flagging non foodie hipster ingredient alternatives. I can't promise they'll come out the same way, but I understand not everyone is as obsessive as I am about obscure ingredients. Kewpie mayo can be subbed for regular old boring MSG-free mayo (but I can't promise you'll have much umami). You can use regular sriracha, but if you have heat-averse guests, I suggest just adding 1 tbsp sriracha and more sweet chili garlic. If you don't have that either, just add a touch of maple syrup, 1 tsp chopped mild de-seeded jalapeno, and ground garlic. Regular paprika works too, but the Hungarian sweet smoked adds both sweet and smoke which is amazing. If you don't have smoked salt, just use regular and consider using a 1/4 tsp of liquid smoke.