Wasabi Deviled Eggs



With wasabi, you can make deviled eggs that are a little more spicy. They taste great together because the wasabi gives them a kick of heat and a unique flavor. These are great as an appetizer or snack for any event.

Ingredients:
  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon wasabi paste
  • 1/2 teaspoon soy sauce
  • Salt and pepper to taste
  • Fresh chives for garnish

Instructions:

Cover the eggs with water in a saucepan

On high heat, bring to a boil

Once it starts to boil, turn down the heat to low and let it simmer for 9 to 12 minutes, depending on how set you want the yolks to be 9 minutes for slightly runny centers and 12 minutes for fully set yolks

Set up a bowl of ice water while the eggs are cooking

When the eggs are done, put them right into the ice water bath to stop cooking and cool down

After the eggs have cooled, peel them and cut them in half lengthwise

Take the egg yolks out and put them in a bowl

Bring together the egg yolks, Dijon mustard, soy sauce, wasabi paste, salt, and pepper

Mix and mash until it's smooth and creamy

Put the deviled egg filling back into the egg white halves with a spoon or a pastry bag

Add fresh chives to the top of each deviled egg

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

Enjoy! Serve cold


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