JAPANESE WASABI DEVILED EGGS
A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!
Provided by Nancy-Mae
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- 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.
- Cut each egg 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.
- Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 1.4 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 109.6 mg, Sugar 0.7 g
JAPANESE DEVILED EGGS
Great twist on a old favorite.
Provided by Mya
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 55m
Yield 18
Number Of Ingredients 8
Steps:
- 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.
- Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
- Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
- Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 2.1 g, Cholesterol 95.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 122.1 mg, Sugar 0.3 g
FURIKAKE DEVILLED EGGS
Try furikake - a Japanese seasoning - in this easy retro canapé with a hint of wasabi and pickled ginger. The seasoning is traditionally sprinkled on rice
Provided by Good Food team
Categories Buffet, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Bring a large pan of water to a simmer, then gently lower in the eggs. Simmer for 10 mins, then transfer to a bowl of iced water to cool. Meanwhile, finely slice the spring onions into long, thin strands, and add these to the ice water with the eggs. They will spiral and curl up in the cold.
- Peel the eggs and cut them in half lengthways. Using a teaspoon, scoop the egg yolks into a bowl, and add the mayo, wasabi, sesame oil, vinegar from the ginger and some salt and pepper, and mash with a fork until smooth. For a smoother texture, blend using a stick blender until you get a pipeable mixture.
- Put the furikake on a small plate and dip the egg halves, rounded-side down, into the seasoning so some sticks to the white of the egg. Pipe or spoon the egg yolk mix into the middles, then top with the pickled ginger. Pat the spring onion dry with kitchen paper, then use to decorate the eggs along with a pinch more furikake.
Nutrition Facts : Calories 103 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 6 grams protein, Sodium 0.2 milligram of sodium
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
DEVILED EGGS
This is possibly the best deviled eggs, I have ever had. I make them alot, and the recipe is thanks to my mom.
Provided by KittyKitty
Categories Summer
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
- Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
- If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.
Nutrition Facts : Calories 117.2, Fat 8.3, SaturatedFat 2, Cholesterol 214.1, Sodium 227.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 6.4
SARDINE DEVILED EGGS
A great way to get your omega-3 (being or composed of polyunsaturated fatty acids that have the final double bond in the hydrocarbon chain between the third and fourth carbon atoms from one end of the molecule and that are found especially in fish, fish oils, vegetable oils, and green leafy vegetable. FOR EASTER: Prepared Horseradish with beets mixed with sour cream to make a pink color to top the eggs for Easter.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 24 appetizers, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mash egg yolks with rest of ingredients except parsley.
- Stuff into egg whites.
- Top with chopped parsley.
Nutrition Facts : Calories 138.1, Fat 9.7, SaturatedFat 2.3, Cholesterol 203.3, Sodium 187.3, Carbohydrate 3.2, Sugar 1.2, Protein 8.9
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