Japanese Wasabi Deviled Eggs
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Description
A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!
Ingredients
- 8 eggs
- ⅓ cup mayonnaise
- 3 tablespoons minced green onions
- 2 teaspoons rice wine vinegar
- 1 ½ teaspoons wasabi paste
- coarse salt
- ½ cup fresh pea shoots, or as needed
- 16 pickled ginger slices
Directions
- 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.
- 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.
- 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.
Nutrition Facts
serving: 16 deviled eggs
calories: 74.1 kcal
carbohydrates: 1.4 g
protein: 3.3 g
saturated fat: 1.3 g
cholesterol: 94.7 mg
sodium: 109.6 mg
fiber: 0.1 g
sugar: 0.7 g