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Deviled Wasabi Eggs
From Dorothy McNett's recipes at www.dorothymcnett.com. Another interesting twist on the old-fashioned deviled eggs! Great for a companion to sandwiches, and also to serve with assorted cheeses for appetizers.
5-6 hard cooked eggs
First hard cook the eggs, (follow my instructions for Cooking Eggs in Their Shells!) peel and cut in half. Carefully remove the yolks and place them in a bowl and gently mash them. Combine the wasabi powder and the soy sauce to blend and to make a paste. Add to the egg yolks along with the yogurt and sesame seeds. Gently fill the egg whites with the mix and top with some minced pickled ginger or candied ginger for a garnish. These can be refrigerated several hours or even overnight if desired.
Recipe created 2015-06-29.