In this recipe from Natalie Keng’s debut cookbook, Egg Rolls & Sweet Tea: Asian Inspired, Southern Style, wasabi provides a peppery punch.
Wasabi Deviled Eggs
6 large eggs
4 tablespoons mayonnaise
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon wasabi powder or
1 teaspoon wasabi paste
1 teaspoon apple cider vinegar Salt
Freshly ground black pepper Smoked paprika, for garnish
Bring a pot of water to a boil. Turn the heat off and gently put the eggs in the water using a soup ladle. Turn the heat back on to high and cook the eggs for 12 to 14 minutes.
To make peeling the eggs easier, fill a medium bowl halfway with ice and water. After the eggs are done, transfer them to the ice water bath. Let the eggs cool completely, then peel and slice them in half lengthwise. Remove the yolks carefully with a spoon and put them in a medium bowl. Place the egg white halves on a plate.
To the bowl of egg yolks, add the mayonnaise, mustard, wasabi, vinegar, and salt and pepper to taste. With a fork, mash together the yolks and seasonings and mix until you get a smooth paste.
Add a small spoonful of the egg yolk mixture back into each egg white half. Garnish with a sprinkle of paprika. (I like Kentucky’s Bourbon Barrel Foods Bourbon Smoked Paprika.)
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