Ingredients
12
12 servings
- •6 large eggs
- •2 tablespoons mayonnaise
- •1 ½ teaspoons sriracha sauce
- •1 ½ teaspoons sesame oil
- •1 teaspoon low-sodium soy sauce
- •1 teaspoon Dijon mustard
- •1 teaspoon finely grated ginger root
- •1 teaspoon rice vinegar
- •toasted sesame seeds
- •1 green onion, thinly sliced
Instructions
- Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
- Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
- Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
- Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.
Nutritional Facts
Per 12 servings
- Calories: 63
- Carbohydrate: 1g
- Fat: 5g
- Fiber: 0g
- Protein: 3g
- Sugar: 0g
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