Wasabi Deviled Eggs - CD Recipes - CookingDistrict.com
Cooking District Recipes

Wasabi Deviled Eggs

Categories: Appetizers, Snack
Yield:
12 each
Step 1
6 each • Eggs, large
Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring eggs to a boil. Remove pot from heat and cover. Let stand for 12 minutes. Drain the eggs and run them under cold water to cool.
Step 2
1/4 cup • Mayonnaise
1 tsp • Wasabi paste (1-2 depending on taste)
1 tsp • Dijon mustard
1 tsp • Rice wine vinegar
1/4 tsp • Salt
1/4 tsp • Pepper
• Optional topping garnishes - Green onion, pea shoots, pickled ginger, black sesame seeds
Peel eggs and cut them in half lengthwise. In a small bowl, mash yolks with the mayonnaise, wasabi paste, rice wine vinegar, mustard, salt and pepper.

Spoon the mixture into the egg whites. Garnish with one or more of the options.

Another optional garnish is the addition of kataifi adhered with egg white to the outside of egg.
Notes

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