This deviled egg recipe with Japanese flavors makes a delicious, savory appetizer.
Ingredients
- 9 large eggs
- 2 tablespoons sesame seeds
- 0.5 cups mayonnaise
- 2 teaspoons soy sauce
- 2 teaspoons wasabi paste
- 2 teaspoons rice wine vinegar
- 4 tablespoons panko bread crumbs
- 2 tablespoons thinly sliced green onions
Instructions
-
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
Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
-
3
Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
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4
Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
Nutrition Facts
Per serving
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