Japanese Wasabi Deviled Eggs Recipe - Allrecipes.com
Japanese Wasabi Deviled Eggs Recipe
  • READY IN 50 mins

Japanese Wasabi Deviled Eggs

Recipe by  

"A nice and zesty twist to the traditional deviled eggs. A real crowd pleaser!"

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Ingredients Edit and Save

Original recipe makes 16 deviled eggs Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    50 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can also use watercress if pea shoots are not available.
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Reviews More Reviews

May 10, 2014

The only thing I did to change this recipe is I used a wasabi mayo to save a step but otherwise it was all we hoped it to be a picnic favorite

 

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Nutrition

  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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