I might be on a little bit of a tear with this deviled egg thing lately. Besides that the original concept of hard-boiled eggs with spicy ingredients and something creamy like mayonnaise added to their yolks are, well, devilishly delicious, the possible variations are nearly endless as well, and also exceedingly tasty. This treat can change nationalities and styles easily and frequently, according to preferences and the hunger of the moment.
The other day, I had yet another urge for a deviled egg bite, and had some inclination to eat something at least vaguely Japanese as well. So that’s what I did. Both, that is.
It was a refreshing menu.
I made coconut Basmati rice. Cooked in half coconut milk (my preferred brand, Chaokoh) and half coconut water (Amy & Brian Natural brand), it was topped with sliced and slivered almonds that I’d toasted with a touch of almond extract, some sesame seeds toasted in a spoonful of toasted sesame oil, some sweet little tiny, briny shrimp, and the deviled eggs in question. Those, I made with a creamy sushi-inspired filling.
I took the hard-cooked egg yolks and an equal amount of fresh avocado, nearly the same amount of Japanese wasabi mayonnaise, a hearty splash each of lime juice and tamari, and a handful of pickled sushi ginger, and blended them all together until creamy with my trusty stick blender. When I assembled these little goodies, it seemed only fair to crown them with a little ginger rosette each. I didn’t really have the skill to do it properly, but a curly bit of sushi gari tastes delectable regardless of whether it’s a perfect representation of a sweet little rose or not. I like to think I’m a bit like that myself, being slightly off kilter and messy in my way but well-meaning and amusing, and hey, sometimes even almost tasteful in my way.
I have so much coconut water that I now know what to do with it. Thanks for the idea for the rice 🙂
Besides being a great drink mixer, coconut water is marvelous for rice, and I imagine it won’t be long before I try my next idea for it, which is to use it as the liquid for cooking up all those fabulous ingredients for phở or tom kha—I can’t imagine it wouldn’t make great Asian soups just that much greater! Hope you enjoy the rice as much as we do!
My kind of food…this looks so good:)
Easy-peasy and yes, it did taste pretty yummy! Let me know when you’ll be here to share it. 🙂
Nothing messy about your or your food presentation. This all looks delicious.
Ah, but you haven’t seen how *I* look when eating!!! 😉
Ha ha ha…you have not seen how I look when I am eating!!! :0 ever heard of the word ‘inhale’ … 😉
Sounds tasty! Unfortunately, coconut is off limits in our house – hubby is allergic. Have to tell you, tough, that I like what I see of the blue serving plate UNDER the food!!
Isn’t that charming crockery? It’s from World Market, their Cherry Blossom pattern, one of the few they seem to carry long term. I only bought two plates, just for the pair of us or for serving pieces, for fun. They’re fairly deeply curved and pretty heavy, so if pre-warmed or -chilled, they also keep food at temp nicely, a bonus.
Allergies are best *respected* indeed! If I didn’t do the coconut rice, I’d probably substitute cilantro-lime rice, which I also love. Not Japanese-inspired like the eggs, but still Asian-inflected. 😉
Mmmmm…a creative dish, for sure!
Sounds like a perfect descriptor for you, Marie: A Creative Dish! 😀
Yum!!! Those sound delish!! I love deviled eggs! 😈
Hmmm. I didn’t find this comment on my dashboard until almost six months later. Wonder what’s with that! But yes, these are really yummy little devils! 😉
WP has been acting very strangely lately!
Don’t worry: it’s probably just a hint that WP are our alien overlords and the mask slipped momentarily. Oh, well. I’m off to skip through the woods picking violets! 😉
This dish sounds and looks delicious. 😉
As I just told Laura, for some unknown reason your comments here have been lying hidden and dormant for almost six months, but I happened to find yours anyway! Now that I found them, I’m reminded that I haven’t made this kind of coconut rice in far too long, so I guess I’ll have a refresher course on it myself. 😉