These little puppies are low in fat, high in protein, and oh-so moreish! I dare you to eat just one!
Postscript: You are probably wondering why the photo at the top is a sketch and not a pretty image of the following recipe. My piping bag exploded all over me and the table as I was filling the eggs. I managed to salvage enough to spoon fill the eggs, and they in turn were consumed before I thought to take a picture!
375mls soy sauce
60mls hot water
2 tablespoons of siracha
4 tablespoons of white sugar
4 tablespoons of mirin (rice wine vinegar) + 2 tablespoons extra
1/2 cup of reduced fat mayonnaise
2 teaspoons of wasabi paste
2 green onions (scallions), minced
- Hard boil the eggs - if in doubt, place the eggs in a large saucepan and cover with cold water to an inch above the eggs, bring to the boil, stick a lid on them, turn the heat off and leave for 13 minutes. Drain and place in a cold water and ice bath to cool. When cool, peel and set in a glass bowl.
- Make the marinade - whisk together the soy, water, siracha, sugar and 4 tablespoons of mirin until the sugar has dissolved. Pour the marinade over the eggs and leave covered in the fridge to marinate for 4-24 hours.
- Devils in the detail - slice the eggs in half when ready to serve, scoop the yolks out into a separate bowl and mash with the extra 2 tablespoons of mirin, mayonnaise, wasabi paste and green onions. Pipe or spoon the yolk mixture back into the egg whites. Sprinkle with green onions and or thinly sliced red chillies and chill until ready to serve.