Wasabi Deviled Eggs

FOOD & DRINK

The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside a Tuna Burger.

Ingredients

  1. LARGE EGGS  ⋅•⋅  8
  2. MAYONNAISE  ⋅•⋅  1/3 cup
  3. WASABI PASTE  ⋅•⋅  1 1/2 tsp
  4. RICE-WINE VINEGAR (UNSEASONED)  ⋅•⋅  2 tsp
  5. LARGE SCALLIONS (MINCED)  ⋅•⋅  2 (3 tbs)
  6. SALT (COARSE)
  7. PEA SHOOTS or SPROUTS  ⋅•⋅  garnish

Considerations

Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube. Either will work in this recipe.

Directions

  1. Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
  2. Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.
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