Kewpie Deviled Eggs
These delicious deviled eggs are made with kewpie mayo, so they’re smooth, rich, and deliver the perfect balance of creaminess and tang. Plus, they’re drizzled with sriracha and sprinkled with sesame seeds, so there’s heat and crunch too.
What is kewpie mayonnaise?
Unlike traditional American mayonnaise made with whole eggs, Japanese kewpie mayo is made with just the egg yolks. The result is a creamier, almost custard-like mayo (that’s also more yellow in color). Kewpie mayo also contains rice vinegar and mustard powder, so it delivers the perfect amount of “tang” in every creamy bite. One bite and you’ll be convinced! Look for kewpie mayo next to traditional mayonnaise in the grocery store.
The heat from the sriracha hot sauce partners perfectly with the sweet, creamy eggs
Plus, it makes a gorgeous presentation! It you have picky eaters in the crowd, you can simply dot the serving plate with the hot sauce, instead of drizzling it over top.
I love the crunch of the sesame seeds on these deviled eggs
I used black sesame seeds for a pop of color, but you can use regular sesame seeds as well. Make sure you use toasted or roasted sesame seeds – they deliver a wonderful nutty flavor. You can find pre-toasted sesame seeds in the spice aisle next to all the herbs and spices. If you have raw sesame seeds, simply toast them in a dry skillet over low heat until golden brown (shake the pan frequently to prevent scorching).
If you’re serving these deviled eggs to a crowd, simply make more! This deviled egg recipe is easy to double or triple to serve at a party! And since all the ingredients are affordable and easy to find, it’s a great party choice!
Kewpie Deviled Eggs
Ingredients
- 6 large eggs
- 4 tablespoons kewpie mayonnaise, see note above
- 1 teaspoon Dijon mustard
- Salt
- Sriracha sauce for serving
- Toasted/roasted sesame seeds for serving, black or regular
Instructions
- Bring a medium pot of water to a boil. Gently lower the eggs into the water and return to a boil. Boil for 1 minute. Reduce the temperature to medium and simmer for 10 minutes. Transfer the eggs to an ice water bath to cool.
- Peel the eggs and, using a sharp knife, halve them lengthwise. Gently remove the yolks and transfer them to a bowl.
- Add the kewpie mayonnaise and mustard.
- Mash with a fork until creamy, adding more mayonnaise if desired. Season to taste with salt.
- Pipe (with a star-tip) or spoon the mixture into the egg white halves.
- Transfer to a serving platter and drizzle with the sriracha hot sauce. Sprinkle with the sesame seeds and serve.