WASABI
DEVILED EGGS WITH YELLOW FIN TUNA
Making these will elevate you to the pinnacle of culinary greatness amongst your friends and family.
The only problem is; you’ll be asked to make them constantly.
45min Prep
20min Cook
WASABI DEVILED EGGS
Ingredients
THE TOAST
8 slices of high-quality bread
SPG Seasoning (salt, pepper & garlic)
FOR THE DREDGE
4 large eggs
2/3 cup of half & half or whole milk
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1 teaspoon vanilla extract
4 servings
15 min prep
15 min cook
30 min total
Instructions
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Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
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Add all ingredients, except the bread, to a blender or if using a shallow dish and whisking by hand, mix flour and eggs first then add remaining batter ingredients.
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Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
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Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
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Remove to a plate. Serve warm with maple syrup and a sprinkle of powdered sugar.
Step-01
BOIL THE EGGS
Boil one-dozen eggs. This will make (24) total deviled eggs. This should fit perfectly with most deviled egg holders and transport containers. Another way to serve and display these, is on a tray lined with coarse rock salt.
Step-02
SEARING THE TUNA
Saku literally means “block” in Japanese, so the term Saku-Block which is used a lot in the culinary industry is redundant. That being said, saku-style tuna is highly sought after for sushi because of its quality and uniformity.
You can find saku tuna in most well-stocked Asian markets. Marinate the tuna in soy sauce, sesame oil and a little sugar for at least 8-hrs or overnight.
Sear the tuna in avocado oil on all sides for about 1-min per side. Remove, cool, then refrigerate for 2-hrs.
Step-03
MAKING THE MIXTURE
I won’t bore you with how to boil eggs or how to separate them, just know that I trust that you already know how to make deviled eggs and we can move on to the next steps.
Gently squeeze out the yolks and place them in a food processor along with the avocado, mayonnaise, horseradish and lemon juice. Puree until smooth and creamy.
Pipe into egg white shells and top with sliced tuna. You can garnish with scallions, more sesame seeds, dashi kombu, tobiko, Bonito flakes or togarashi.
