If you could encapsulate your entire childhood into a single deviled egg, what would it taste like? The inspiration for mine comes from something my mom prepared for us a lot growing up: eggs fried in soy sauce and sesame oil, fluffed into white rice, a little nori crumbled in by hand. There's really nothing like that nostalgic tangle of nutty sesame, salty soy, and yolky egg. The nori makes a difference, adds that touch of seaside savoriness, makes you want to keep popping more and more of these into your mouth. At the risk of sounding la-di-da, this is, truly, my Proustian madeleine.
6 large eggs
Pinch baking soda
3 tablespoons mayonnaise, such as Kewpie
1 teaspoon sesame oil
1 teaspoon soy sauce
Roasted nori or seaweed snack, snipped into small squares
In a pot, place the eggs in a single layer and cover with cold water, the vinegar, and baking soda (they'll make the eggs easier to peel later, don't ask me why). Bring to a vigorous boil. Turn off the heat immediately, cover, and set your timer for 15 minutes. After 15 minutes of steeping, pour the hot water out and place under a cold running tap for a minute or so.
You can start peeling at this point, but I like to set them aside for a few more minutes to ensure even easier peelage (room temperature eggs are significantly more yielding than freshly cooked).
Once you've peeled the eggs, cut them in half lengthwise and scoop their yolks out into a small bowl. Stir in the mayonnaise, sesame oil, and soy sauce. Scoop this filling back into each egg half (trick: I hate piping with a vehement passion, so I like to do this with a mini ice cream scoop). Garnish with the nori squares.