Wasabi Soy Sauce Deviled Eggs
The Wasabi Soy Sauce almonds add a crunchy texture and tangy nuttiness to the creamy egg filling.
Bring up the heat by adding more wasabi paste to the egg yolk mixture.
Recipe - Gourmet Garage Corporate
Wasabi Soy Sauce Deviled Eggs
Prep Time20 Minutes
Servings12
0Ingredients
6 hardboiled eggs
1/4 cup Wasabi Soy Sauce
Almonds, chopped
1/3 cup mayonnaise
2 tsp Wasabi
2 1/2 tsp Rice Vinegar
1 tbs chopped green onions
salt & pepper
Directions
- Cut hardboiled eggs in half.
- Scoop out yolk into a bowl.
- Place egg white halves on a plate or platter.
- Stir mayonnaise, almonds, wasabi, green onions, and rice vinegar into the yolks until creamy.
- Taste and add salt and pepper to adjust.
- Gently spoon or use a piping bag to fill egg white halves with yolk mixture, about ½ tablespoon in each half.
- Garnish eggs with more chopped almonds, sesame seeds, or chopped chives and serve.
- Eggs may be made ahead and refrigerated up to a day in advance.
20 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Directions
- Cut hardboiled eggs in half.
- Scoop out yolk into a bowl.
- Place egg white halves on a plate or platter.
- Stir mayonnaise, almonds, wasabi, green onions, and rice vinegar into the yolks until creamy.
- Taste and add salt and pepper to adjust.
- Gently spoon or use a piping bag to fill egg white halves with yolk mixture, about ½ tablespoon in each half.
- Garnish eggs with more chopped almonds, sesame seeds, or chopped chives and serve.
- Eggs may be made ahead and refrigerated up to a day in advance.
