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Japanese Deviled Eggs
Japanese Deviled Eggs
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Spicy wasabi elevates classic deviled eggs with a Japanese twist.
Ingredients:
  • 9 large eggs
  • 2 tablespoons sesame seeds
  • 0.5 cup mayonnaise
  • 2 teaspoons soy sauce
  • 2 teaspoons wasabi paste
  • 2 teaspoons rice wine vinegar
  • 4 tablespoons panko bread crumbs
  • 2 tablespoons thinly sliced green onions
Instructions:
  • In a saucepan, gently place eggs and cover them with water. Bring to a boil, then remove from heat and let the eggs sit in hot water for 15 minutes. Transfer eggs to cold running water to cool and peel.
  • Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until lightly browned, approximately 3 minutes. Transfer to a paper towel-lined plate to cool.
  • Halve the eggs lengthwise and transfer the yolks to a food processor. Add mayonnaise, soy sauce, wasabi paste, and rice vinegar, then blend until smooth. Incorporate bread crumbs and green onion into the yolk mixture, pulsing until evenly mixed.
  • Place the egg white halves on a beautiful serving platter. Fill each half generously with the flavorful yolk mixture and finish with a sprinkle of crunchy toasted sesame seeds.

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