Seaweed Snack Deviled Eggs
Let’s talk seaweed. Seaweed comes in many forms but this recipe focuses on seaweed snacks that are dried and crispy and available at most grocery stores. Seaweed is full of umami and that’s why it’s so often used to add depth to broths and sauces in Japanese food. So, deviled eggs and seaweed? Yep, that’s right— the All-American favorite is getting a flavor bump from seaweed— it’s crushed and added to the yolks and then also added on top as a crunchy garnish (along with the crunch of panko!)— it’s so delicious and flavor-packed and just as easy as the classic. Let’s get our flavor chase on with seaweed.
Flavor Chase is a series exclusively on Pinterest, where I hunt down and cook with umami-packed pantry and fridge items that’ll give your recipes a flavor punch and be your ticket to quick and tasty food. Umami is what they call the fifth flavor after SWEET, SOUR, SALTY, BITTER. It makes your taste buds sing and you’ll always go back for that extra taste. So, join me as I show you step by step quick and delicious dishes that’ll send you on your own flavor chase.
To watch this episode of Flavor Chase, head over to my Pinterest.
Makes 6 servings
INGREDIENTS
6 large eggs
⅓ cup mayonnaise
1 .35 oz package of roasted seaweed snacks, divided
¼ cup panko breadcrumbs
1 tsp Dijon mustard
Kosher salt and black pepper
Smoked paprika, for finishing
Flat leaf parsley, chopped, for garnish
METHOD
Add water to a saucepan and place on stove on high. When water is boiling, reduce to medium and gently add eggs. Cook for 12 minutes, then transfer to a bowl of ice water. When cooled, peel eggs and slice in half lengthwise. Scoop out yolks into a medium bowl. Set egg whites aside.
Toast panko in a dry pan over medium heat until golden brown. Let cool.
Take 3/4 of the roasted seaweed snacks and chop very finely. Take remaining seaweed snacks and use your hands to crush into shards and set aside. Add finely chopped seaweed into bowl along with mayonnaise and Dijon. Stir to combine until very smooth. Season with salt and pepper. Spoon a portion of egg mixture into each egg white cavity, then top with crushed seaweed, panko and parsley and finish with a dash of paprika and serve.