Egg Farmers of Canada has a great collection of egg-inspired recipes developed by renowned Canadian chefs. Check out one of our favourites, below! —Vita Daily

Chef Minh’s Japanese-Style Devilled Eggs and Board Pairings

Elevate your taste experience with chef Minh Phat’s Japanese-style Devilled Eggs. These eggs are anything but ordinary, with a creamy blend of mayonnaise and condensed milk, a zesty kick from kimchi and a hint of sea-like flavour from nori. Perfect as part of an appetizer or snack board or as the main event at any sized festive gathering.

Japanese-Style Devilled Eggs

• 5 eggs
• 2 tbsp (30 mL) mayonnaise
• 1 tsp (5 mL) condensed milk
• ¼ cup (60 mL) kimchi
• Pinch of salt
• 1 sheet of nori (seaweed)
• Pinch of chilli powder

Suggested Board Pairings

• Wasabi peas
• Pickled ginger
• Bamboo
• Green onion
• Wakame (seaweed salad)
• Wafers
• Soy sauce
• Sriracha
• Chilli oil

Bring a pot of water to a boil before gently adding the eggs. Boil for 9 minutes before transferring to an ice water bath letting them cool for a few minutes. Peel the eggs once cool and cut them in half lengthwise. Remove the yolks from the halved eggs and pass the yolks through a sieve until smooth. In a bowl, mix the egg yolks with mayonnaise, condensed milk, kimchi, salt and nori (seaweed). Put the yolk mixture into a pastry bag and fill the halved eggs with the mixture. Sprinkle the tops of the filled eggs with chilli powder before serving. Place the devilled eggs on a board with pairings like Wasabi peas, pickled ginger, bamboo, green onion, wakame (seaweed salad), wafers, soya sauce, sriracha and chilli oil.