Wasabi-Ginger Deviled Eggs

Since the Easter season is upon us, I thought it would be fitting to post an egg recipe. Deviled eggs…….some might say this is an outdated appetizer. Oh no, my friends. You can get super clever with deviled eggs and think of ethnic foods or flavors to reinvent the classic deviled egg. That’s exactly what I did here. I have a ton of Asian spices, sauces, and seeds in my pantry, so I thought there was nothing wrong with dressing up my deviled egg in a cute little kimono and see what happened…..I am SO glad I tried!

Wasabi-Ginger Deviled Eggs (makes twelve)

* 6 hardboiled eggs
* ¼ cup wasabi mayo (Trader Joe’s) OR ¼ cup mayo with 1 tsp. wasabi paste/powder
* 2 TBL. sesame seeds
* 1 tsp. rice vinegar (I’m sure you can get away with white vinegar)
* ½ tsp. ginger (fresh or ginger paste)
* ¼ tsp. salt
* ¼ tsp. sugar
* 2 green onions finely diced
* extra TBL. of sesame seeds to garnish

All you need to do is carefully peel your eggs, and cut them in half. Remove yolks and set aside in a small mixing bowl. Add your mayo, sesame seeds, vinegar, ginger, salt and sugar. Mash that mixture till your arm wants to fall off. The creamier, the better. Then you scoop this creamy yolk mixture into a plastic baggie. Have you ever used a piping bag? If you haven’t, then this is your chance to feel like a fancy pants in the kitchen. Work the mixture towards one corner of the bag, and cut a small(ish) hole in the corner. Squeeze down and the yolk mixture will come out of the hole and fill your little white egg cups. The more practice you have with this, the prettier your eggs will look. But the prettiness just isn’t a factor really, because these eggs will be gone before people have a chance to admire just how flipping cute they are. Ok, so now garnish with your green onions and sprinkle with sesame seeds. I used black sesames because I liked the contrast, but any sesame will do. Oh, and I dotted mine with some sriracha sauce because my husband has been having a wicked affair with the stuff for over 10 years now and I didn’t want to get in trouble.

Go have some fun with deviled eggs. Think of another ethnic food group and the main flavors and just experiment. I’m thinking of doing a Greek and Indian version next. It’s kinda like Halloween dress-up for the deviled egg. How fun is that?

Keep on cooking!
Daniela 🙂

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