Do not do what I did while making these! And that’s lose your mind for even 1 second because if you do, you might forget that you already know what Wasabi tastes like and that it’s really hot when consumed by itself. I ended up with a tablespoon of Wasabi in my mouth, before I remembered duh! I know what this tastes like and I do not want to eat this by the tablespoon!
I make these instead of standard deviled eggs, because my husband is allergic to paprika. I think you will like these. Even if you wouldn’t typically like wasabi. They are not too spicy, but give the traditional deviled egg a zesty, fancy twist.
The word “deviled” (in relation to food) started being used to describe spicy foods in the 19th century. Did you know there is also such a thing as an “angel egg”? I did not. Evidently, it’s when you stuff the egg with something healthier. Interesting.
Here, I put mine out as an appetizer, with some tapenade crackers. Recipe here.
One minor tip; instead of hard boiling your eggs, trying steaming them. Unless you have hard boiling down to a science. (Which I don’t.) If you don’t either, I think steaming is easier. Find the instructions here.
Happy egg eating!
- 8 eggs
- 1/3 cup mayonnaise
- 3 tablespoons minced green onions
- 1 1/2 teaspoons wasabi paste
- coarse salt
- Fresh pea shoots and pickled ginger, as needed for decor
- A few shakes of parsley (if you want)
- Hardboil or steam your 8 eggs.
- Cut each egg in half lengthwise; spoon out egg yolk and place in a bowl.
- Mash yolks with a fork until smooth; stir in mayonnaise, green onions,vand wasabi paste. Season with salt.
- Arrange egg white halves cut-side-up on a serving platter.
- Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots and a shake of parsley.
- Use a cookie scoop to spoon the yolk mixture into the white if you have one. Makes it very, very easy.
- Consider placing herbs or leaves underneath the eggs on your platter to prevent them from sliding around.