I don’t know why I didn’t think of this sooner, deviled eggs made with Yum Yum sauce. Yes, you know the delicious pinkish sauce you get at Japanese steakhouses? The one you drown your shrimp in.
I’ve written a food column for more than 15 years, which means 15 years of Easter stories. After that amount of time it’s easy to get in a rut, so this year I challenged myself to rethink deviled eggs.
And this is one of the results.
I created Asian inspired deviled eggs that are easy and amazing. I used Yum Yum sauce for the base and skipped mayonnaise or mustard.
I topped it with wonton crisps for crunch (you can find these with salad condiments), and a little green onion. If desired, add some chopped cilantro. These are fantastic. I will definitely serve these again outside of Easter. They were my husband’s favorite, too.
As a side note, after filling the eggs I had leftover yolk mixture and spread it on a piece of toast for breakfast. It was lovely.
This is the new deviled egg recipe to try. It’s awesome!
Asian inspired Deviled Eggs
6 large boiled eggs
1/4 heaping cup Yum Yum sauce
Salt and pepper to taste
1 green onion
Slice eggs in half, and place egg yolks in a bowl and smash with a fork until the yolks are crumbs. Then stir in Yum Yum sauce and add salt and pepper to taste.
Take a green onion and slice the green part only- don’t use the white because it will be too strong. Fill the eggs with the yolk mixture, top with wonton strips, green onion and if desired, cilantro. Serve. If you are not serving these immediately, leave off the wontons until the last minute.