Ingredients for - Japanese Wasabi Deviled Eggs
7.
Fresh pea shoots, or as needed ½ cup
8.
Pickled ginger slices 16
How to cook deliciously - Japanese Wasabi Deviled Eggs
1 . Stage
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.
2 . Stage
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.
3 . Stage
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.
Recipe information
Cooking:
20 min.
Servings per container:
16
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