Ingredients50 m servings 74
- 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.
- 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.
Per Serving: 74 calories; 6.1 1.4 3.3 95 110 Full nutrition
ReviewsRead all reviews 16
This is a keeper! I made this recipe twice, the first time as instructed, and the second time, with twice the wasabi and a dash of cayenne pepper on each egg for a little extra heat. The second ...
I used sweetened Saki instead rice wine vinegar. I substituted chives for the green onion. It was a winner! Pot luck gold for anyone who likes Wasabi. They were half gone 15 minutes after we got...
Great variation! I topped the finished deviled eggs with Tobiko (flying fish roe) for added color and crunch. Beautiful!
The only thing I did to change this recipe is I used a wasabi mayo to save a step but otherwise it was all we hoped it to be a picnic favorite
I am hooked on this--a great way to cook up the eggs my hens produce daily. The wasabi and pickled ginger really make it pop! I make it with lite mayo. It's great mashed together as egg salad to...
What a great change to the normal deviled egg. I would like to up the wasabi next time to see if I could get a hotter flavor. Love how it looks and would be great to take to a party.