Japanese Wasabi Deviled Eggs

Wasabi paste adds a nice, zesty twist to traditional deviled eggs, and they are gorgeous garnished with fresh pea shoots and pickled ginger.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 74 Calories

Ingredients

• 8 eggs
• ⅓ cup mayonnaise
• coarse salt
• 2 teaspoons rice wine vinegar
• 1 ½ teaspoons wasabi paste
• 3 tablespoons minced green onions
• ½ cup fresh pea shoots, or as needed
• 16 pickled ginger slices

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.