Recipe by Mya
"Great twist on a old favorite."
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rice wine vinegar
thinly sliced green onions
panko bread crumbs
There’s a little kick from the wasabi paste and a little crunch from the panko. They’re definitely outside the box, but it was nice not having the “same ol', same ol'” deviled eggs. Hubby said you can make these anytime!
Loved this recipe! I made these as an appetizer for an asian-flavor inspired dinner party. Even the person who hates eggs ate these! I had to make a second batch so I could get some they were so popular. You can easily control how spicy these are by how much wasabi you put in. I like to sprinkle the tops with sesame and a few of the panko bread crumbs for a little extra texture on top. I'll definitely be making these again soon!
Loved the taste! Easy eggs to prepare, they look great on a platter. They will be a wonderful addition to an international banquet of foods!
Yummy. Great twist on one of my fav foods. I'll probably cut the sesame seeds to 1 Tbsp. next time as I felt they were a bit overwhelming. Also I had to use wasabi powder rather than paste because I couldn't find it. As a result I felt it didn't have that punch. Will try to find it for the next time.
Loved it! Nice bite and great addition to the repertoire.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Deviled Eggs
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 71
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