Japanese Wasabi Deviled Eggs Recipe

Recipesfull introduces to you: Deviled Egg Recipes. (Japanese Wasabi Deviled Eggs Recipe). A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Brief

Prep 20 mins

Cook: 15 mins

Additional: 15 mins

Total: 50 mins

Servings: 16

Yield: 16 deviled eggs

Japanese Wasabi Deviled Eggs Recipe

Ingredients

8 eggs

⅓ cup mayonnaise

3 tablespoons minced green onions

2 teaspoons rice wine vinegar

1 ½ teaspoons wasabi paste

coarse salt

½ cup fresh pea shoots

or as needed

16 pickled ginger slices

Salsa Deviled Eggs

Appetizer and Snack

Directions

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.

Nutritional Information

Japanese Wasabi Deviled Eggs Recipe

Servings Per Recipe:16

Calories: 74.1

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 1.4g 1%

Dietary Fiber: 0.1g 1%

Sugars: 0.7g

Fat: 6.1g 9%

Saturated Fat: 1.3g 7%

Cholesterol: 94.7mg 32%

Vitamin A Iu: 151.3IU 3%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.6mg 1%

Folate: 14.7mcg 4%

Calcium: 15.8mg 2%

Iron: 0.5mg 3%

Magnesium: 4mg 1%

Potassium: 43.3mg 1%

Sodium: 109.6mg 4%

Calories From Fat: 55.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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