Wasabi Soy Sauce Deviled Eggs
Cut hardboiled eggs in half. Scoop out yolk into a bowl. Place egg white halves on a plate or platter.
Stir mayonnaise, almonds, wasabi, green onions, and rice vinegar into the yolks until creamy. Taste and add salt and pepper to adjust.
Gently spoon or use a piping bag to fill egg white halves with yolk mixture, about ½ tablespoon in each half.
Garnish eggs with more chopped almonds, sesame seeds, or chopped chives and serve.
Eggs may be made ahead and refrigerated up to a day in advance.
The Wasabi SS almonds add a crunchy texture and tangy nuttiness to the creamy egg filling.
Bring up the heat by adding more wasabi paste to the egg yolk mixture.
- 6 hardboiled eggs
- ¼ cup Wasabi Soy Sauce Almonds, chopped
- 1/3 cup mayonnaise
- 2 tsp wasabi
- 2 ½ tsp rice vinegar
- 1 tbs chopped green onions
- salt & pepper
Included in this recipe