ASG Recipe: Soy Deviled Eggs with Albacore Tuna Soy & Ginger
Please also see our YouTube or Instagram short that covers a quick visual. We also recommend saving your Fishwife box since it makes a great table decoration and your guests will know right away which one you used for the dish.
Ingredients:
Eggs - your number, we've adjusted the following to account for amounts in 6 egg increments, so please tag 'for every six eggs' for the following:
3 tbsp mayo - we like Duke's
2 tsp Dijon mustard for every six eggs - quality of Dijon is important for this one because you will taste it directly - we recommend Grey Poupon when in doubt
1 tsp apple cider vinegar
Sea Salt Potato Chips - thick cut is best
Salt and Pepper
Pickled scallions for garnish
Tin of Fishwife Albacore Tuna Soy and Ginger
Fresh dill - cleaned, and tips picked.
Optional: freshly pickled scallions - see following
...
1/2 cup soy sauce
1 cup room cup water - basically enough to cover the eggs
2 tbsp rice vinegar (optional)
1 tsp brown sugar
Instructions:
Soaking eggs in soy mixture... best to start with room temp eggs, fill with cold water until eggs are covered, then bring it up to boil. Once boiling, put on the lid on and turn off the heat. Let them rest in the pot for 12 minutes. For best results on a peel - with a serrated spoon, move eggs carefully to an ice bath and allow to cool. The more than cool, the better peeling results. Peel and set aside.
In a large container, mix together the soaking ingredients - soy sauce, rice vinegar, brown sugar and water. We soak this overnight, but they will need to soak for at least four hours in order to get the flavor and the color.
[Pickled Scallion: if desired
Cut scallions short-side in 1 cm lines. Put in glass container with a lid, with white vinegar, room temp (distilled) water, granulated white sugar, pepper corns and salt. Let them sit overnight. When ready, discard juice and use.]
After it soaks, drain the liquid and discard. Cut each egg lengthwise and carefully remove yolks into a large steel mixing bowl. Place cut eggs to their serving plate. Mash yolk with a fork until they are broken almost finely (no big chunks). In the same bowl, mix mayo, mustard, vinegar, salt, pepper. Use a tsp of the drained juice from the tinned fish.
Prep the following for construction - open Fishwife tin for Albacore Tuna Soy and Ginger, drain, and flake with fork. Have prepared pickled scallions ready. Crush a handful of chips in a bag to have flakes.
Fill yolk mixture into a light plastic bag, push to corner, and cut off a 1 inch gap at the corner, allowing for an opening for the mixture.
Assemble the eggs - mixture to fill the eggs above the line in a nice mound, topping with tuna, scallions, chips and then with the dill tips.
We like to re-fridge an hour or two before serving. Any excess can be served for dipping with chips.
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