Wasabi Deviled Eggs

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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!

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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.  

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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. 

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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!

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Wasabi Deviled Eggs
Yields 16
A peppy, perky, spicy twist on a traditional deviled egg.
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Ingredients
  1. 8 eggs
  2. 1/3 cup mayonnaise
  3. 3 tablespoons minced green onions
  4. 1 1/2 teaspoons wasabi paste
  5. coarse salt
  6. Fresh pea shoots and pickled ginger, as needed for decor
  7. A few shakes of parsley (if you want)
Instructions
  1. Hardboil or steam your 8 eggs.
  2. Cut each egg in half lengthwise; spoon out egg yolk and place in a bowl.
  3. Mash yolks with a fork until smooth; stir in mayonnaise, green onions,vand wasabi paste. Season with salt.
  4. Arrange egg white halves cut-side-up on a serving platter.
  5. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots and a shake of parsley.
Notes
  1. Use a cookie scoop to spoon the yolk mixture into the white if you have one. Makes it very, very easy.
  2. Consider placing herbs or leaves underneath the eggs on your platter to prevent them from sliding around.
Adapted from All Recipes
Adapted from All Recipes
Kara the Cook http://karathecook.com/

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