This recipe for Japanese wasabi deviled eggs is a zesty twist on deviled eggs. They're a real crowd-pleaser!
Ingredients
- 8 eggs
- 0.33 cups mayonnaise
- 3 tablespoons minced green onions
- 2 teaspoons rice wine vinegar
- 1.5 teaspoons wasabi paste
- coarse salt
- 0.5 cups fresh pea shoots , or as needed
- 16 pickleds ginger slices
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
Cut eggs 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-sides up on a serving platter. Spoon yolk mixture into whites; garnish with pea shoots and pickled ginger.
Nutrition Facts
Per serving
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