Wasabi Deviled Eggs

These Wasabi Deviled Eggs take the classic deviled egg recipe to the next level with a kick of spicy wasabi. Creamy, tangy, and with a touch of heat, these deviled eggs are the perfect appetizer or snack for any occasion. They are easy to make and will impress your guests with their unique flavor.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon wasabi paste
• 1 teaspoon soy sauce
• Salt and pepper, to taste
• 1 green onion, finely chopped (for garnish)

Directions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes.
2. Remove the eggs from the saucepan and place in a bowl of ice water. Let them cool for a few minutes, then peel the shells off.
3. Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash them with a fork until they are crumbly.
4. Add the mayonnaise, Dijon mustard, wasabi paste, soy sauce, salt, and pepper to the mashed egg yolks. Mix well until creamy and smooth.
5. Spoon or pipe the yolk mixture back into the egg white halves. Garnish with chopped green onion.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled.

Interesting Facts