Japanese Wasabi Deviled Eggs
Description
In this Japanese wasabi deviled eggs recipe, wasabi adds a nice, zesty twist to deviled eggs. They're garnished with fresh pea shoots and pickled ginger.
Ingredients
•
8 eggs
•
1/3 cup mayonnaise
•
3 tablespoons minced green onions
•
2 teaspoons rice wine vinegar
•
1 1/2 teaspoons wasabi paste
•
coarse salt
•
1/2 cup fresh pea shoots, or as needed
•
16 pickled ginger slices
Directions
1
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2
Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
3
Arrange egg white halves, cut-sides up on a serving platter. Spoon yolk mixture into whites; garnish with pea shoots and pickled ginger.