Wasabi Deviled Eggs
Published by Tuttle Publishing
For faster preparation, use a package of pre-boiled, pre-peeled eggs.
- 6 eggs
- 1 teaspoon wasabi powder
- 2 teaspoons water
- ½ teaspoon prepared horseradish
- ½ teaspoon mustard
- 4 tablespoons mayonnaise
- 1 teaspoon soy sauce
- Pinch of salt
- Basic Furikake Seasoning
Place eggs in a medium-sized saucepan and cover with cold water. Bring to a boil over high heat.
Remove pan from heat and cover tightly. Let sit undisturbed for 18 minutes.
While the eggs cook, prepare the wasabi mayonnaise. Stir together the wasabi powder and the water. Add the prepared horseradish, mustard, mayonnaise and soy sauce. Stir well.
Rinse eggs with cool water before peeling. Cut eggs in half lengthwise and scoop out yolks.
Place yolks in a bowl. Add the wasabi mayonnaise and salt. Mash and stir with a fork until the mixture is smooth.
Divide the egg yolk mixture evenly between the boiled egg halves.
Chill for at least 30 minutes. Sprinkle generously with Basic Furikake Seasoning just before serving.
Variation: Sriracha Deviled Eggs
Prepare the boiled eggs as described at left. Omit the wasabi powder, water, horseradish and mustard. Stir 1 tablespoon of sriracha sauce into the mayonnaise. Place the yolks in a bowl and add the sriracha mayonnaise, soy sauce and salt. Divide the egg yolk mixture evenly between the eggs and chill for at least 30 minutes. Garnish each egg with additional sriracha sauce, to taste.
Copyright 2016 Marisa Baggett