An Asian spin on a picnic classic that will make you rethink hard-boiled eggs as a gourmet delicacy.

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
20 mins
total:
45 mins
Servings:
12
Yield:
12 eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool in a bowl of ice water, about 5 minutes, and peel.

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  • Cut boiled eggs in half using a sharp knife. Remove yolks and place in a large mixing bowl. Add mayonnaise, garlic, coconut aminos, 1 teaspoon nori furikake, salt, and pepper. Mix together until no lumps remain.

  • Use a spoon to fill each egg half with yolk mixture. Garnish with a sprinkling of nori furikake.

  • Serve right away or refrigerate 1 to 2 days.

Cook's Note:

For a "fancier" look, place the filling mixture in a resealable plastic bag, cut off one bottom corner, and pipe into each egg half. You can also use an icing bag and cake decorating tip for an even more professional result.

Nutrition Facts

112 calories; protein 5.6g; carbohydrates 1.5g; fat 9.3g; cholesterol 166mg; sodium 145.9mg. Full Nutrition
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