Wasabi Devilled Eggs Food

WICKED WASABI DEVILED EGGS

Wicked Wasabi Deviled Eggs image

Fair warning- these are some powerful little eggs. However, if you still don't find them strong enough you can always add some wasabi powder to the yolk mixture for an even more powerful kick.

Provided by TheHungaryCook

Categories < 60 Mins

Time 35m

Yield 24 egg halves, 24 serving(s)

Number Of Ingredients 8

Ingredients

12 large eggs
1/2 cup creamy horseradish sauce
1 dash garlic powder
1 tablespoon ground mustard
2 tablespoons wasabi paste
1 dash salt (to taste)
1 dash white pepper (to taste)
1 dash paprika (to sprinkle on tops)

Steps:

Hard-boil eggs (about 10 to 15 minutes).
After eggs are finished boiling, run cold water over them or soak in cool water to stop the cooking process and so they are more easily handled.
Cut each egg legthwise and remove yolks, setting them aside in a small bowl.
Mash yolks with a fork.
Add all other ingredients to mashed yolks, except the egg whites and paprika. Mix together well.
Fill egg halves with mixture.
Sprinkle tops with paprika.
Chill in refrigerator to let set.

Nutrition Facts : Calories 41.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 57.5, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 3.3

WASABI DEVILLED EGGS

Wasabi Devilled Eggs image

I love to have devilled eggs for gatherings and brunches, and this is just another different recipe to have a little differnt flavor -

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 16 Devilled Eggs

Number Of Ingredients 7

Ingredients

8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice wine vinegar
2 large scallions, minced (3 Tbsp.)
coarse salt
pea shoots (to garnish) or mixed sprouts (to garnish)

Steps:

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover and remove from heat. Let stand for 13 minutes. Drrain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

Nutrition Facts : Calories 56.8, Fat 4.1, SaturatedFat 1, Cholesterol 107, Sodium 70.3, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 3.2

JAPANESE WASABI DEVILED EGGS

Japanese Wasabi Deviled Eggs image

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

Ingredients

8 eggs
⅓ cup mayonnaise
3 tablespoons minced green onions
2 teaspoons rice wine vinegar
1 ½ teaspoons wasabi paste
coarse salt
½ cup fresh pea shoots, or as needed
16 pickled ginger slices

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

WASABI DEVILED EGGS

Wasabi Deviled Eggs image

The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Yield Makes 16

Number Of Ingredients 7

Ingredients

8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice-wine vinegar
2 large scallions, minced (3 tablespoons)
Coarse salt
Pea shoots or sprouts, for garnish

Steps:

Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.

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