Wasabi Devilled Eggs

7 ingredients
2 steps

Ingredients

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons wasabi paste
  • 2 teaspoons unseasoned rice wine vinegar
  • 2 large scallions, minced (3 Tbsp.)
  • coarse salt
  • pea shoots (to garnish) or mixed sprouts (to garnish)

Directions

  1. 1
    Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover and remove from heat. Let stand for 13 minutes. Drrain, and transfer eggs to ice-water bath until cold.
  2. 2
    Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

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