Friday, May 24, 2013

Wasabi Mayo Deviled Eggs

 Memorial Day Weekend is the time we kick off summer cookouts and picnics.  My family loves deviled eggs for any cookout or picnic so I love to experiment with new flavor combinations.  They loved the Asian flavors of these deviled eggs and the spicy kick the wasabi gave to the filling.  So boil a batch of eggs and enjoy some deviled eggs this weekend. 

12 large eggs boiled (see boiling instructions below)
1/2 cup of light mayonnaise (or more for a creamier texture)
1 Tbs of Yellow Mustard
1 tsp wasabi mustard (or 2 tsp wasabi sauce)
2-3 Tbs of finely chopped green onions
salt and pepper to taste
Garnish with green onion and toasted black or white sesame seeds


Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10 minutes. Drain away the hot water and replace with cold water and peel.
After you peel all your eggs, cut them in half and separate the white from the yolk
Then add the ingredients to the egg yolks and mash well.  Fill the egg whites with the yolk filling and sprinkle with sesame seeds and minced green onions. Enjoy.

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