Wasabi-infused deviled eggs take the classic appetizer on an adventurous journey to Japan, where flavors are bold and exciting. These deviled eggs offer a unique twist by incorporating wasabi, the fiery Japanese horseradish, into the creamy yolk mixture. The result is a delightful blend of creaminess with a zesty, sinus-clearing kick. The seaweed flakes on top add a hint of oceanic umami. This recipe combines the traditional aspects of deviled eggs with the essence of sushi, making it a conversation starter and a palate pleaser.
Servings
12 Deviled egg halves
Prep time
15 Minutes
Cooking time
10 Minutes
Total time
25 Minutes
Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon wasabi paste
Salt and pepper to taste
Seaweed flakes for garnish
Directions
- Carefully peel the hard-boiled eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl, mashing them until smooth.
- Add mayonnaise, Dijon mustard, and wasabi paste to the yolks. Mix until well combined.
- Season with salt and pepper to taste.
- Pipe or spoon the yolk mixture into the egg white halves.
- Garnish each deviled egg with a sprinkle of seaweed flakes.
- Serve chilled and enjoy.
Serving Suggestion
These wasabi-infused deviled eggs are a fantastic addition to a sushi night or an Asian-inspired meal. Garnish with a sprinkle of seaweed flakes or chopped chives. The recipe yields 12 deviled egg halves, serving approximately 6 people.