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Japanese Wasabi Deviled Eggs
Japanese Wasabi Deviled Eggs
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Elevate deviled eggs with zesty wasabi paste, topped with pea shoots and pickled ginger for a stunning presentation.
Ingredients:
  • 8 eggs
  • 0.33333334326744 cup mayonnaise
  • 3 tablespoons minced green onions
  • 2 teaspoons rice wine vinegar
  • 1.5 teaspoons wasabi paste
  • coarse salt
  • 0.5 cup fresh pea shoots, or as needed
  • 16 pickled ginger slices
Instructions:
  • Start by gently placing the eggs in a saucepan, covering them with water, and bringing the water to a boil. Once boiled, simply let the eggs sit in the hot water for 15 minutes. Afterward, remove the eggs, cool them under cold running water, and peel.
  • Halve the eggs lengthwise and transfer the yolks to a bowl. Use a fork to mash the yolks until smooth, then mix in the mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt to taste.
  • Place the halved egg whites cut-side-up on a serving platter. Fill each white with the yolk mixture, and top each with pickled ginger and pea shoots for a finishing touch.

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