Between Aunt Betty’s instant mashed potatoes and Grandma’s Jell-O salad, your flavorless holiday diet could use some perking up. Add a dash of much-needed spice with Wild Ginger chef Jacky Lo’s devilish eggs.
Sambal Deviled Eggs
¼ c. mayonnaise
1 tbsp. Wild Ginger sambal
1 green onion, finely chopped
1 tbsp. pickled cucumber, finely chopped
Pinch Wild Ginger curry powder
1. Boil eggs for 13 minutes. Cool under cold running water.
2. Peel eggs and cut in half lengthwise; remove yolks and place in a bowl.
3. Using a fork or food processor, combine yolks with mayonnaise, sambal, onion, and cucumber.
4. Pipe yolk mixture back into egg whites using a large star tip. Garnish with curry powder.
5. Egg, meet face.
Pick up the sambal and curry powder ($5 each) at Wild Ginger, 1401 Third Avenue (206-623-4450 or wildginger.net).
Photo: Courtesy of Wild Ginger