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Yuzu Kosho Deviled Eggs

Course Appetizer, Snack
Keyword deviled eggs, easter recipes, egg recipes, spring recipes, yuzu kosho, yuzu kosho deviled eggs
Servings 12

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!