Japanese Deviled Eggs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 4, 2015
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.
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Photo by Leslie

Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA
Living In: Elkton, Maryland, USA

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Reviewed: Apr. 27, 2015
Loved it! Nice bite and great addition to the repertoire.
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Photo by jdg78

Cooking Level: Professional

Living In: Sun City West, Arizona, USA

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Reviewed: Sep. 2, 2014
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!
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Cooking Level: Beginning

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Reviewed: Mar. 31, 2014
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!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Photo by lutzflcat
Reviewed: Mar. 29, 2014
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!
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA


 
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