Devilled eggs with togarashi

Ah, the devilled egg; popular in the 1960s, and still popular now. We've given our version a Japanese twist with togarashi, a Japanese chilli condiment, and toasted sesame seeds. Togarashi comes in various heat levels, so look for a hot one in Asian and Japanese supermarkets to keep the dish true to its name.

You'll need

12 eggs, at room temperature 180 gm Japanese mayonnaise (such as Kenko) 2 tsp hot togarashi, plus extra for dusting 1 tbsp toasted sesame seeds, mixed with 1 tsp salt, then coarsely ground, to serve Finely chopped chives, to serve


  • 01
  • Carefully add eggs to a large saucepan of boiling water, and stir gently for the first minute to centre the yolks, then simmer without stirring over medium-high heat for 8 minutes. Drain,plunge into iced water and stand, stirring occasionally, until chilled (10 minutes). Peel, then halve eggs with a sharp knife. Carefully remove the yolks and place in a bowl. Place whites on a platter, cover and refrigerate until required. Mash yolks well with a fork, then add mayonnaise and togarashi, and beat with a fork to combine. (If you prefer an extra smooth mixture, pass it through a coarse sieve.) Season to taste (bear in mind that the eggs will be seasoned again with the sesame salt), transfer to a piping bag fitted with a 1cm star nozzle, then pipe into eggwhite cavities.
  • 02
  • Serve eggs, scattered with sesame seed salt, chives and extra togarashi to taste.

At A Glance

The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

Featured in

Nov 2016

You might also like...

Quick breakfast recipes


Egg hoppers with green sambol and coconut gravy

Best winter breakfast recipes


Spiced eggs with okra

Smoked trout, carrot and beetroot salad


Omelette au fromage

Crab omelette with sauce vierge


Quinoa pilaf with beetroot, egg and tahini yoghurt

conversion tool