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Japanese Wasabi Deviled Eggs

Japanese Wasabi Deviled Eggs

Cost $5, save $10

Source: Recommended by CookPal

  • 15 Min
  • 16 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥚 8 eggs
    • 🥛 ⅓ cup mayonnaise
    • 🧅 3 tablespoons minced green onions
    • 2 teaspoons rice wine vinegar
    • 1 ½ teaspoons wasabi paste

  • Garnish

    • ½ cup fresh pea shoots, or as needed
    • 16 pickled ginger slices

STEPS

1

Place eggs in a saucepan and 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.

NUTRIENTS

Per 1 serving

🔥

74

Calories

  • 3
    Protein
  • 1
    Carbs
  • 6
    Fats

💡 Use an ice bath to quickly cool the eggs after boiling for easier peeling.Adjust the amount of wasabi paste based on your spice tolerance.Prepare the egg yolk mixture ahead of time and store it in the fridge for easy assembly before serving.