Wasabi Devilled Eggs
I love to have devilled eggs for gatherings and brunches, and this is just another different recipe to have a little differnt flavor -
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READY IN: 10mins
YIELD: 16 Devilled Eggs
UNITS: US
INGREDIENTS
Nutrition- 8large eggs
- 1⁄3cup mayonnaise
- 1 1⁄2teaspoons wasabi paste
- 2teaspoons unseasoned rice wine vinegar
- 2
- pea shoots (to garnish) or mixed sprouts (to garnish)
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DIRECTIONS
- 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.
- 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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