Classic Deviled Eggs with a Twist

I’d like begin this recipe post by stating that I don’t mean any insult by posting a deviled eggs recipe on Easter. I make this recipe for my loved ones on both Christmas and Easter without any ill intent, and intend to do so for the foreseeable future while celebrating those holidays as I see fit. These eggs are good enough to be the work of the devil, but to my knowledge thus far they are not. If I find out they are, though, I will post an update to this recipe so that you’re in the loop.

Now that that’s out of the way, let’s get on with things.

The star of this recipe is a brand of Japanese mayonnaise called Kewpie mayonnaise (do not substitute). It gives a rich flavor with a hint of umami. This recipe also has no added sugar, thanks to the Kewpie Mayonnaise.

Only use the Japanese version of this mayonnaise. There are two versions, and unfortunately the American one that is stocked in American stores has different ingredients and tastes inferior to the Japanese version.

You can tell which is which by looking at the ingredients. The American version follows the long-standing American tradition of squeezing as many ingredients as possible into one product, as well as adding sugar. It contains water as well. The Japanese version has no sugar, no water, and should have around 7 ingredients, including MSG. The MSG is absolutely needed as it’s a naturally occurring substance (it occurs naturally in tomatoes and cheese, as well) that enhances flavor and gives the much-beloved umami flavor.

Let’s get started!

Approximate time: 1/2 hour to 1 hour, depending on how fast you are.

Ingredients:

• 6 eggs

• 1/4 cup Kewpie mayonnaise (Japanese version that doesn’t have sugar or water)

• 1 teaspoon yellow mustard

• 1 teaspoon white vinegar

• 1/16 teaspoon paprika

• 1/8 teaspoon salt

• Additional paprika to season

1. If you are boiling eggs on a stovetop, bring a pot of water to boil on medium-high heat. Drop the eggs in and let them boil for 11-12 minutes. Remove them after the time is up and place them in a bowl filled with water and ice. Leave in the ice bath for 5 minutes.

   If you have an Instant Pot, the egg setting works wonders. Place the rack that the Instant Pot came with in the bottom and lay your eggs on top. Pour in one cup of water. Close the Instant Pot lid, make sure it’s sealed, and press the “Egg” button. Make sure the cook time listed for the button is 5 minutes. After it’s done cooking and it switches to “LO,” do a quick release. Once it’s safe to remove the lid, put the eggs into a bowl filled with water and ice. Leave in the ice bath for 5 minutes.

   Note: some people suggest leaving eggs out to reach room temperature first. If you choose to do this your eggs will be likely be more thoroughly hard-boiled, but please leave eggs out at your own risk if you are buying eggs in America.

2. Next, peel your eggs. It’s good to run them under cold water after peeling to get remnants of shell off.

3. Slice the eggs lengthwise through the middle. Remove the yolks to a separate bowl and mash them with a fork until they’re powdery.

4. Combine the mayonnaise, mustard, vinegar, salt, and 1/16 tsp paprika (you can fill a 1/8 tsp only halfway up, that should be fine). Add the mashed-up yolks to the mixture and mix.

5. Spoon the mixture into the egg centers. You may use an icing piping bag if you want, but there will likely be tiny chunks and they may occasionally cause the need to squeeze the piping bag hard to free them from the nozzle.

6. Sprinkle a heavy amount of paprika on top of the egg yolk mixture. Don’t pour it on, mind you—just be very generous with the amount you sprinkle on, like the picture I provided.

Enjoy! These eggs tend to go very fast, so I like to double the recipe.