Wasabi Deviled Eggs

Wasabi Deviled Eggs
Wasabi Deviled Eggs

I was so inspired by a some wasabi deviled eggs I recently ate at a Tank Bar (at Friday, Saturday, Sunday) happy hour, that I decided to make 3 dozen deviled eggs for a reception at work. Pictured above are wasabi deviled eggs (marked with a green wasabi dot), and curry deviled eggs. While I love all deviled eggs (I could easily eat a dozen snuck off a potluck table), the wasabi variation is my favorite.

Wasabi Deviled Eggs

makes 24 halves

1 dozen large eggs

2 Tbs. mayo ( I use light mayo)

1 Tbs. brown mustard

1.5 Tbs. wasabi paste

salt and pepper, to taste

Peeled eggs in a bowl
Peeled eggs in a bowl

Boil a dozen eggs for 7 minutes, or until the yolks are very firm.  Run the eggs under cold water until cool to the touch, and peel (this is the hardest part). Slice each egg lengthwise, and with a small spoon, scoop out the yolk and place in a bowl.  Repeat with all 24 egg halves. Gently rinse each egg half, taking care not to tear the walls of the egg white “boats,”   and place on a tea towel to dry.

Egg white "boats" post-rinse
Egg white "boats" post-rinse

Add the mayonnaise, mustard, wasabi paste, and salt and pepper to the yolk bowl and mash with a potato ricer, pastry cutter, or a large folk, stirring occasionally until you have a thick, yet fluffy paste. If the mixture seems to dry, add more mayo or mustard. Scoop the paste into a pastry bag or Ziploc bag, and cut a hole in the corner of the bag.

Plate the egg white “boats” – because I don’t have a deviled egg tray I like to plate them on a bed of arugula, to prevent slipping and sliding. Pipe the yolk paste into each egg white “well.” Garnish egg wasabi egg half (especially if you are serving them with a egg variation that has less kick) with a small dollop of wasabi on top.

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