Deviled eggs with uni
At Barbara Jean in Fairfax, chef Jason Fullilove spikes his deviled eggs with yuzu-kosho, then tops them with uni.
From the story: Celebrating New Year’s Eve with deviled eggs 12 ways
Lemon aioli
In a blender, combine the egg yolks, lemon juice and mustard. With the blender on medium speed, slowly add the oil until emulsified. Season with ½ teaspoon salt and 1/8 teaspoon pepper, or to taste. This makes about 2 cups aioli, which will keep, covered and refrigerated, up to 1 week.
Deviled eggs
In a bowl, mash together the egg yolks with the lemon aioli and yuzu kosho. Season with ½ teaspoon salt and 1/8 teaspoon pepper, or to taste, stirring well. This makes about 1 ¼ cups aioli. Spoon the mixture into the egg whites and garnish each deviled egg with a strip of uni.
Although many recipes, such as the aioli, call for raw egg yolks, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them.
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