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.
- 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
- 1Carefully 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.
- 2Serve eggs, scattered with sesame seed salt, chives and extra togarashi to taste.