In Momofuku, Chang mentions that his Scallion Oil is one of Momofuku’s mother sauces. He basically says you can’t live without it and I tend to agree. Scallion oil, or green onion oil, as I like to call it, is a delicious, delicious sauce. While I tend to like my recipe better than his, I’ll definitely back up his claim about never going hungry with green onion oil in your fridge.
Mixed with noodles, fried with rice or even drizzled over meat, green onion oil is one of the most versatile things you can keep in your fridge. It tends to loose it’s vibrant green colour after a few days, but if anything, the taste gets better with age.
Everyone has their own way of making green onion oil and the great thing about it is that you can tweak it so it’s just right for you. I like adding in shallots for sweetness and I always finish it with a dash of sesame oil.
I’ve used green onion oil in a lot of dishes, but until the other day I never considered using them in devilled eggs. I’m not quite sure why I had a craving for devilled eggs filled with green onions, but I’m sure glad I did because these were some of the best devilled eggs I’ve ever had.
Most people make devilled eggs for parties, but I like to make them for a snack for me and Mike. Green onion oil devilled eggs are a party regardless of how many people eat them. Rich egg yolks, fragrant, aromatic green onions and a hint of sesame oil make me want to eat devilled eggs forever. Add a squirt of sriracha and you’re in heaven!
Green Onion Oil Devilled Egg Recipe
*this recipe will make much more green onion oil than you’ll need for the eggs, but I’m sure you won’t find it hard to come up with ways to eat it.
4 hard boiled eggs, peeled, chilled and cut in half
1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)
1 clove of garlic, minced
1 small shallot, minced
1 small knob of ginger, minced
2 tablespoons canola oil
2 teaspoons sesame oil
salt and pepper to taste
Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.
Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the green onion oil. Stir and taste. If you need more green onion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using. Enjoy!