Easter is almost here, so let’s make some deviled eggs! Yuzu kosho deviled eggs, to be specific. I’ve wanted to make these bad boys for quite some time now. I just knew they were going to be delicious. But as some of you know, my house burned down just a few short days after my last post. That was a few months ago. My family and I have since settled into a rental house where we’ll hopefully stay as we rebuild. I haven’t had much drive to create, but a couple nights ago I decided to crank out this deviled egg recipe and break in my new studio. So hooray for me, and I hope you love it!
How do I make these yuzu kosho deviled eggs?
These deviled eggs look very fancy. But fancy does not always equal hard! All you need to do to make these is boil some eggs for about 7 minutes, then throw ’em in a little ice bath. Once they’re nice and cool, peel and slice in half lengthwise. Scoop out the yolks, and mix them with sour cream and yuzu kosho. I mixed mine with a fork, and it worked perfectly! Fill your eggs (I like to pipe them in, but you do you), garnish with some finely chopped chives, and you’re done! Simplicity at its finest.
Do I need to pipe the yolk mixture into the egg whites?
Absolutely not! It’s purely aesthetic. I will personally always choose to pipe the yolk mixture into deviled eggs because I don’t like the way it looks when it’s spooned in. But if you don’t care, you can absolutely save yourself that extra work.
If you do choose to pipe, but you don’t have a piping bag or tips, this is the set I used. Normally I don’t love a reusable piping bag. I mean I do in theory, but not in practice. The one that came in this set, however, was awesome and I’m so glad I bought it!
Do you have any tips for peeling the eggs?
I’m honestly not an expert at peeling eggs perfectly. I’m not even trying to be. Who has the time? I’m a firm believer that as long as your deviled eggs don’t look like complete trash it’s gonna be ok. That said, I do have a couple of tips that worked well for me!
The first is to run the egg under warm water before peeling. Just for a few seconds. Then, I like to crack it all the way around. You can roll or tap it on the countertop. Whatever works. I find that cracking along the full circumference of the egg just makes it peel more easily and cleanly. I’m sure there are plenty of other tips and techniques out there, but this worked pretty well for me!
What’s yuzu kosho and where can I get it?
Yuzu kosho is a Japanese condiment made from yuzu zest, chili peppers and salt. It adds brightness, umami, and a bit of heat to whatever you put it on. I’m a huge fan. Always have to have it in my fridge.
This one is my favorite. It’s available on Amazon, and I’ve also seen it at my local Japanese market. If you head to a Japanese market, you’ll also likely be able to find other brands. Trader Joe’s used to carry a yuzu kosho as well, but it was sadly discontinued and I don’t know whether it’ll be back.
How to store these yuzu kosho deviled eggs
These yuzu kosho deviled eggs are a perfect candidate to make ahead of time, as they hold up great in the fridge. Just store in an airtight container and eat them within 3-4 days.
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Yuzu Kosho Deviled Eggs
Equipment
- Piping bag and tip (optional)
Ingredients
- 6 Large eggs
- 1/4 cup Sour cream
- 1 1/2 tsp Yuzu kosho (I prefer green, but your favorite is perfect)
- 1 tbsp Chives Finely chopped
Instructions
- Boil all 6 eggs for about 7 minutes, then transfer to an ice bath. Once the eggs are cool enough to handle, peel them and slice each one in half lengthwise.
- Scoop out the yolks and add them to a bowl, along with the 1/4 cup sour cream and 1 1/2 tsp yuzu kosho. Mash and mix with a fork until fully combined.
- If you plan on piping the yolk mixture, add it to your piping bag and pipe it into the egg white halves. Otherwise, spoon it in.
- Top each deviled egg with a generous sprinkle of chopped chives, and enjoy!
And there you have it! These simple, four ingredient deviled eggs are sure to be a crowd pleaser. The sour cream dulls the heat of the yuzu kosho so that you can enjoy the flavor without it being too spicy. Even my four year old was able to handle them, so I think they’d go over well at your next gathering.
If you make them, let me know in the comments or on Instagram! I always love hearing from you. Happy Easter, happy Passover, and happy spring!
Looking for more recipes for any of those things? I’ve got you covered. If deviled eggs are you thing, these çilbir inspired ones are a must. Dessert? How about these brown butter sugar cookies with Cadbury mini eggs or maybe a nice pavlova with red berries and whipped cream? I dropped the ball on Passover this year, but if you’re still looking for matzo-centric recipes, you can’t go wrong with this matzo brei with blackberry compote, créme fraîche, and jalapeño maple syrup.
