Erin Davis
@davfameeri
Wasabi Deviled Eggs Japanese Style
A delightful twist on classic deviled eggs, these Japanese Wasabi Deviled Eggs are creamy, spicy, and garnished with fresh pea shoots and pickled ginger, making them a perfect appetizer for any occasion.
Details
- Cuisine:japanese
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:14
Recipe Information
- Prep time25 min.
- Cook time15 min.
- Total time40 min.
- Servings16
Ingredients
- 8
- 1/3 cup
- 3 tablespoons
- 2 teaspoons
- 1 1/2 teaspoons
- to taste
- 1/2 cup
- 16
Cooking Instructions
Follow our step-by-step guide on how to make Wasabi Deviled Eggs Japanese Style.
Step 1
Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the saucepan from heat and let the eggs sit in the hot water for 15 minutes.
Step 2
After 15 minutes, transfer the eggs to a bowl of cold running water to cool. Once cooled, peel the eggs.
Step 3
Cut each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Mash the yolks with a fork until smooth.
Step 4
Add the mayonnaise, minced green onions, rice wine vinegar, and wasabi paste to the mashed yolks. Mix until well combined and season with coarse salt to taste.
Step 5
Arrange the egg white halves, cut-side up, on a serving platter. Spoon the yolk mixture into each egg white half.
Step 6
Garnish each deviled egg with a slice of pickled ginger and a few fresh pea shoots before serving.