Deviled eggs with uni

Time 40 minutes
Yields Makes 24 deviled eggs
Deviled eggs with uni
(Calvin B. Alagot / Los Angeles Times)

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.

Adapted from a recipe by chef Jason Fullilove of Barbara Jean restaurant. 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.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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