Recipe: Sriracha-tinged devilled eggs from former Yours Truly chef Jeff Claudio
By Jeff Claudio
PREP TIME: 20 minutes
COOK TIME: 10 minutes
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.
Shred dried nori into thin strips and scatter over eggs to add a briny kick.
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.