Wasabi Deviled Eggs
Wasabi is not the exotic ingredient it once was, now that Americans eat sushi almost as much as spaghetti or pizza. Wasabi is a kind of Japanese horseradish, and the wasabi served in most sushi bars and restaurants is actually horseradish. It's something many have grown to love, and it gives these fun deviled eggs a nice kick.
- 6 large eggs
- 1 /4 cup mayonnaise
- 1 teaspoon prepared wasabi past
- 1/2 teaspoon salt
- 1 tablespoon pickled ginger slices, minced
- 1/4 cup sliced water chestnuts, minced
- 1/4 cup sliced scallions
- 1/2 teaspoon smoked paprika or regular paprika
- Put eggs in a medium saucepan and cover with cold water. Put over high heat and bring to a full, rolling boil. Cover and take off the heat, and let stand for 15 minutes. Drain, then rinse with cold water and chill. Placing the eggs on their sides to chill will help center the yolks.
- Peel the eggs and cut each in half lengthwise. Scoop out the yolks into a medium bowl. Mash the yolks thoroughly, then stir in the mayonnaise, wasabi and salt. Add the ginger and water chestnuts and mix well. Transfer the mixture to a quart sized plastic bag, then cut the corner to make a half inch hole. Squeeze the bag to fill each egg half with a generous mound of filling. Garnish each with scallions and a sprinkle of smoked paprika. Chill until time to serve.
Tips & Notes
Wasabi paste in a tube can vary widely in strength, so start with a teaspoon and give it a taste, then add more, if desired.
128 Calories, 9 g. fat, 213 mg. cholesterol, 382 mg. sodium, 5 g. carbohydrate, 0 g. fiber, 7 g. protein