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Japanese Wasabi Deviled Eggs

4

50 min

Japanese Wasabi Deviled Eggs

Japanese Wasabi Deviled Eggs Photo 1

Category

Egg appetizer

Time

50 min

Serving

16 persons

Calories

74

Rating

4.00★ (37)

Cuisine

Japanese
Author: Victoria Buriak
A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Ingredients

  • eggs: 8 piece
  • mayonnaise: 0.33333 cup
  • green onions: 3 Tbsp (minced)
  • rice wine vinegar: 2 tsp
  • ½ teaspoons wasabi paste: 1 piece
  • coarse salt:
  • pea shoots: 0.5 cup (or as needed, fresh)
  • pickled ginger slices: 16 piece

Metric Conversion

Stages of cooking

Japanese Wasabi Deviled Eggs Photo 21
Japanese Wasabi Deviled Eggs Photo 32
Japanese Wasabi Deviled Eggs Photo 43
  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
    Japanese Wasabi Deviled Eggs Photo 2
  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
    Japanese Wasabi Deviled Eggs Photo 3
  3. 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.
    Japanese Wasabi Deviled Eggs Photo 4

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