Rating: 5 stars
35 Ratings
  • 5 star values: 31
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Recipe Summary

cook:
15 mins
additional:
15 mins
total:
50 mins
prep:
20 mins
Servings:
16
Yield:
16 deviled eggs
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

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  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.

  • Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

Cook's Note:

You can also use watercress if pea shoots are not available.

Nutrition Facts

74 calories; protein 3.3g; carbohydrates 1.4g; fat 6.1g; cholesterol 94.7mg; sodium 109.6mg. Full Nutrition
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