Ingredients:
6 hard boiled eggs, sliced lengthwise, yolks removed
1/4 cup sour cream (reduced fat okay)
1 teaspoon wasabi paste
1 teaspoon minced green onion
1/8 teaspoon mustard powder
salt
pepper
toasted sesame seeds
6 hard boiled eggs, sliced lengthwise, yolks removed
1/4 cup sour cream (reduced fat okay)
1 teaspoon wasabi paste
1 teaspoon minced green onion
1/8 teaspoon mustard powder
salt
pepper
toasted sesame seeds
Directions:
In small bowl, mix together sour cream, mustard powder, wasabi, salt, pepper and egg yolk to form a paste. Pipe or spoon into the egg whites. Sprinkle with sesame seeds and serve.
My thoughts:
Who doesn’t like deviled eggs, even secretly? I personally abhor egg salad but adore deviled eggs. It is easy to get tired of making the say way over and over though no matter how good they are, so I decided to try something new. Nicely spicy and the wasabi turns the eggs a pretty shade of light green.
I’ve made these three years straight for an Easter dinner appetizer. I use black sesame seeds and tie a chive bow around each egg – everyone asks for them.
I passed on the deviled eggs this year but I wouldn’t have passed on these 🙂
[raises hand]
Uh, I don’t.
But I bet you could make them even easier with a dab of that wasabi mayo. I find wasabi paste/powder to be inconsistent sometimes; either really hot or kind of blah.
This is a great idea. I am going to make one as soon as I get home from class!
That IS a great idea! Yum.
I’ve just gone from one post “against” egg salad sandwiches and now you don’t like egg salad! I like all of that — and deviled eggs to boog!
I use wasabi mayo (from Trader Joe’s) to make my wasabi deviled eggs. They’re always a hit 🙂
In fact, I think I’ll go make some tonight with my easter eggs.
These look great, I wish I had of seen them earlier, I was looking for an appetizer to bring to a dinner tonight.
What else are you all using wasbai mayo on? We bought some and never really used it.
Just when I thought there wasn’t any other way to make leftover Easter eggs…. These look delicious and I love wasabi!
What a great way to make deviled eggs!
I use wasabi mayo in almost any instance I’d use regular mayo: salad dressings, sandwiches… oh! Tuna salad; it’s brilliant in tuna salad.
Wasabi Mayo:
I use it for a take-off for Tuna salad where I use the TJ’s canned boneless salmon instead of the tuna. My husband likes Wasabi mayo on Roast/Pit Beef sandwiches.
If you make yoru own sushi at home, it’s pretty good inside some of the rolls as well. Oh, and my toddler likes to dip fries in it, if you let him.
Wow that looks so yummy. I am sure the fat of the eggs really goes beautifully with the spiciness of wasbai – and we all know how addicting those wasabi peanuts are!
This is a wonderfully creative recipe! I love broadsheet’s idea too.
I hate deviled eggs and even I am going to make these. kudos.
good with a little pickled ginger on top too!