Japanese Wasabi Deviled Eggs
It's not always available here in the desert.
Recipe Summary Japanese Wasabi Deviled Eggs
A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!Ingredients | Fresh Wasabi Relish8 eggs⅓ cup mayonnaise3 tablespoons minced green onions2 teaspoons rice wine vinegar1 ½ teaspoons wasabi pastecoarse salt½ cup fresh pea shoots, or as needed16 pickled ginger slicesDirectionsPlace 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.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.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.You can also use watercress if pea shoots are not available.Info | Fresh Wasabi Relishprep:
20 mins
cook:
15 mins
additional:
15 mins
total:
50 mins
Servings:
16
Yield:
16 deviled eggs
TAG : Japanese Wasabi Deviled EggsAppetizers and Snacks, 100+ Deviled Egg Recipes, Spicy Deviled Egg Recipes,
