teaspoon vege-sal (optional, or use just a pinch of salt)
Serving Size: 1 (60) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 80 g64 %
Total Fat 8.9 g13 %
Saturated Fat 2.3 g11 %
Cholesterol 256.1 mg
Sodium 148.6 mg
Dietary Fiber 0.3 g1 %
Sugars 1.3 g5 %
Protein 7.8 g
Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs. Cool eggs in cold water with ice cubes, then peel and cut in half. Remove egg yolks and put in bowl.
While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.) Finely chop shrimp.
Put 3 T mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you'd like it. (You can substitute Dijon for the wasabi if you prefer.) In a larger bowl, mash egg yolks with a fork. Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and Vege-sal or salt into mashed egg yolks.
Discard 2 egg white halves (I nearly always have at least one egg that gets mangled!) then arrange the other egg white halves on a cutting board so they're ready to be filled. Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used. Garnish each egg with some of the thinly sliced green onions, and serve.
Eggs will stay good for a day or two in the refrigerator.