Now I decided that I wanted to make a different sort of Deviled eggs, and not what everyone and their mother does by making truffled Deviled Eggs, I've seen those at multiple places in Boston. So after thinking about it there aren't that many ingredients you have in this recipe that can be changed too greatly without taking away the essence that is Deviled Eggs. So I started with the mustard. There are so many varieties of mustard out there, Dijon plain yellow, horseradish, Asian spicy mustard... hmmm Asian Spicy Mustard... What about a more Asian Deviled Eggs? Might just work... This is literally my thought process as I try coming up with a new recipe. Then I thought of what I might put on it without taking away from either the Asian aspect or Deviled Eggs aspect. Because other than having the Asian spicy mustard I wasn't going to veer far from the traditional recipe. That's when I thought of doing my Pickled Onions on top as the garnish.
Now Pickled Onions aren't necessarily Asian however I have incorporated it into Asian style dishes very easily by adding flavorings that blend well. My Pickled Onion recipe you'll look at it and say "I don't see anything particularly Asian about this..." but my leftover Onions I will easily add to my Asian Slaw that will go in my Peanut Chicken Wrap later this week (most likely featured on my other blog Chef on a Diet). I guess you'll have to trust me and let me use my Artistic License!
1 Red Onion, sliced thinly
1/2 Jalapeno, sliced thinly
1 cup Red Wine Vinegar
1/4 cup Sugar
1/4 cup Salt
1 tsp Peppercorns
You'll want to do this the day before you need to use your pickled onions because they can be ready within a couple hours but they are at their best sitting in the liquid overnight if not longer. Combine everything but the Onion and Jalapeno and mix to combine, then add the Onion and Jalapeno to the liquid mixture, cover and let sit overnight in the refrigerator. Then they should look hot pink. Now I let them sit two days because life got in the way of me making the Deviled Eggs on the day I planned to, so mine got a bit spicier than I anticipated. The longer they sit the more the jalapenos blend with the onions.
6 Hard Boiled Eggs (my method below)
2 Tbsp Mayonaise
1 packet Spicy Asian Mustard (from Chinese take-out)
4 dots of Sriracha
1/2 tsp Soy Sauce
1/2 tsp Pickled Onion liquid
After they are cool, de-shell the eggs being careful not to break them apart. Cut the eggs in half and remove the yolk into a bowl and set the egg whites aside. Combine the remaining ingredients into the bowl with the yolks (you can also use a food processor if you have one otherwise use a fork). Stir until they are nice and smooth. If you have a piping bag use that to squirt the yolk mixture back into the egg white cups, if not put it in a ziploc bag and then cut the tip of a corner off and squeeze the yolk mixture that way.
Garnish with a couple pickled onions and jalapeno and voila! you have Deviled Eggs! Enjoy!