Recipe: Sriracha-tinged devilled eggs from former Yours Truly chef Jeff Claudio

PREP TIME: 20 minutes COOK TIME: 10 minutes Serves 24

DEVILLED EGGS

12 eggs Handful of ice cubes 2 tbsp each Japanese Kewpie mayonnaise and grape seed oil 1 tsp each fresh grated horseradish, Sriracha (plus more for garnishing), rice vinegar and toasted sesame seeds 3 dashes hot sauce, preferably Tabasco ¼ tsp Worcestershire sauce ¼ tsp salt

1. Place eggs in a pot and cover with an inch of water overhead. Bring to a boil. Remove from heat. Cover. Let stand for 10 minutes. Drain. Submerge in cold water with a few ice cubes. Let cool for 10 minutes.

2. Peel eggs, then slice in half vertically. Remove yolks and place in a medium bowl; arrange whites on serving tray. Pass yolks through a fine mesh sieve back into bowl. Add all ingredients except sesame seeds to egg yolks along with 1 tbsp water. Whisk until emulsified. Fill piping bag with yolk mixture and pipe into whites. Garnish each with sesame seeds and a dot of Sriracha.

TIP Shred dried nori into thin strips and scatter over eggs to add a briny kick.

JEFF CLAUDIO YOURS TRULY Jeff Claudio was schooled at Per Se in New York, Rockpool in Sydney and Noma in Copenhagen—three of the finest restaurants in the world. Not too shabby for a 29-year-old who fell into his profession by chance. His first career ambition was to be a pro golfer. His first food job was in a golf course kitchen at age 17. Cooking won over sport. At Yours Truly—the Ossington room Toronto Life dubbed best new restaurant of 2011—Claudio develops high-concept dishes, such as these Sriracha-tinged devilled eggs.

Recipes developed by Victoria Walsh. Recipe photography by Ryan Szulc. Portrait photography by Raina and Wilson. Illustrations by Aleksandar Janicijevic. Interviews by Denise Balkissoon, Ariel Brewster, Andrew D’Cruz, Jennifer Goldberg, Matthew Hague, Claire Hastings, Bronwen Jervis and Simone Olivero.