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 22
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 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...
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!
These were fantastic. Didn't have the onions or pea shoots. The ginger brought all the flavors together. This will forever be our 'go-to' recipe for deviled eggs.
So simple to make and quite different from the everyday deviled eggs. Definitely will make again. Didn't have the garnish items so served them without and still was a great hit!
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