Why would anything named after the devil be fit to be served on Easter Sunday? Well, there’s nothing evil about deviled eggs. It’s just a cultural association thing.
In many religious beliefs, hell, where the devil purportedly reigns, is a place of eternal fire where the souls of the sinful are condemned to suffer for eternity. What the source of the fire is varies from culture to culture but the fire is always everywhere, it never abates nor dies.
Ergo, hell is an extremely hot place. Deviled eggs which contain chili have a generous amount of heat in them and “deviled” is meant to describe the heat in the filling.
Deviled eggs are devilishly and wickedly delicious, and very easy to make. Apart from boiling, there is no other cooking step involved.
In this recipe, the more traditional paprika and parsley give way to furikake, the Japanese seasoning that typically consists of dried seaweed, sesame seeds and dried fish. Alex’s idea. There are many varieties of furikake in the market but the furikake we use is home made and free from MSG.
You may choose to use any variety of furikake. Know that whatever ingredients there are in your furikake will ultimately affect the flavor of your deviled eggs.
Alex's Deviled Eggs With Furikake
- Shell the eggs and cut each into halves lengthwise.
- Scoop out the egg yolks and place in a mixing bowl.
- Mash the egg yolks with a fork until smooth.
- Add the mayonnaise, furikake, chili flakes and black pepper to the egg yolks. Stir until blended. Taste. Add salt, as needed.
- Spoon the egg yolk mixture into a piping bag.
- Arrange the egg whites on a plate with the holes side up.
- Pipe the egg yolk mixture into the holes of the egg whites.
- Sprinkle the deviled eggs with more furikake before serving.