Seven Spice Deviled Eggs

Ingredients:
3 hard-boiled eggs*
1 tablespoon mayonnaise
½ teaspoon Japanese 7 spice pulverization (shichimi togarashi)
1/3 teaspoon rice vino vinegar
1/3 teaspoon mustard powder

Directions:
Slice the eggs inward half. Scoop out the yolks together with develop the whites aside. In a pocket-size bowl, crush the yolks alongside a white patato masher. Add the vinegar, mustard pulverization together with 7 spice powder. Beat alongside a fork until smooth. Spoon the yolk mixture into the whites. Sprinkle alongside additional 7 spice pulverization to garnish. Refrigerate leftovers upward to 3 days.


*I boil them inward a picayune “butter warmer” but whatsoever pocket-size pan volition do; if they hit got besides much room they knock into each other together with crack.

My thoughts:

Growing up, I ate a fair total of deviled eggs. My mom was a main luncheon packer together with packed my luncheon all through school. She would hit lunches that were made upward of pocket-size amounts of many dissimilar foods: dip together with celery, tuna salad together with crackers, pickles, cheese, homemade baked goods, shrimp salad together with occasionally, deviled eggs. She would stick the 2 halves together thence the yolk didn’t smear together with identify it into a perfectly sized Tupperware container. She’d brand ane for herself together with ane for me every bit my picky blood brother together with begetter were non interested. I operate from domicile thence I swallow a lot of solo homemade lunches. Following my mom’s Pb I brand micro batches of deviled eggs for a snack, simply 2 or 3 eggs at a time, in ane trial every other calendar month or so.

Making a pocket-size batch of deviled eggs alone takes a few minutes together with a tiny total of effort. If you lot are making a big batch you lot tin strength out role a blender or nutrient processor to larn a super silky textured yolk. That doesn’t actually operate for a pocket-size batch of eggs unless you lot hit got a rattling pocket-size mini chopper or nutrient processor together with thence at that topographic point is around yolk loss. After around experimenting, I worked out a technique that yields polish yolks fifty-fifty inward rattling pocket-size batches. I identify the yolks into a rattling pocket-size bowl thence smush them alongside a white patato masher until they await fluffy together with grainy. Then I add together the moisture ingredients (and spices if using) together with crunch the mixture against the side of the bowl alongside a fork until smooth. Of course of report you lot tin strength out double or fifty-fifty triple the recipe but 3 simply correct for a dyad of lunches.