Sizzled spring onion & togarashi devilled eggs

Ingredients

• 6 large eggs
• 1 tbsp vinegar
• 2 spring onions, finely sliced
• 2 tsp soy sauce
• ½ tsp toasted sesame oil
• 1 tsp English mustard
• 1 tsp wasabi
• 3 tbsp Japanese mayonnaise
• 2 tsp lemon juice
• 1 tsp lemon zest
• 2 tsp shichimi togarashi spice blend, plus extra to garnish

Method

Place the eggs in a large saucepan with 1 tbsp vinegar and 1 tsp salt. Pour over boiling water, then bring to a rolling boil on the hob. Cook for exactly 7 mins, then plunge the eggs into cold water. Leave for 1 min, then carefully peel them all.

While the eggs are cooking, heat 2 tbsp oil in a frying pan then add the finely sliced spring onions and sizzle for 3-4 mins until they just start to take on a little colour. Spoon them out of the oil and keep to one side. 

Cut the eggs in half and scoop the yolks out into a mixing bowl. Arrange the whites onto a serving plate.

Use a fork to break up the yolks, then add the soy sauce, toasted sesame oil, English mustard and wasabi. Mix well, then add the mayonnaise, lemon juice, lemon zest, shichimi togarashi and most of the sizzled spring onion – keeping some behind to garnish. Mix again, then check for seasoning, adding more soy, mustard or lemon if needed.

Use a piping bag with a large star nozzle to pipe the filling into the cavity of each egg white. Garnish with the remaining spring onions and a sprinkle over more shichimi togarashi. Enjoy with drinks.

Image: Stuart Ovenden