Recipe by Nancy-Mae
"A nice and zesty twist to the traditional deviled eggs. A real crowd pleaser!"
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minced green onions
rice wine vinegar
1 1/2 teaspoons
fresh pea shoots, or as needed
pickled ginger slices
These are amazing! I will be making these again.
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
I used sweetened Saki instead rice wine vinegar. I substituted chives for the green onion. It was a winner! Pot luck gold for anyone who likes Wasabi. They were half gone 15 minutes after we got there. Just for perspective, I hated deviled eggs. Now, I love them.
Great variation! I topped the finished deviled eggs with Tobiko (flying fish roe) for added color and crunch. Beautiful!
These were fantastic. Didn't have the onions or pea shoots. The ginger brought all the flavors together. This will forever be our 'go-to' recipe for deviled eggs.
So simple to make and quite different from the everyday deviled eggs. Definitely will make again. Didn't have the garnish items so served them without and still was a great hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Wasabi Deviled Eggs
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 55
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