Wasabi Ginger Deviled Eggs
These Deviled Eggs are a perfect “make-ahead” as the flavors mellow and blend as they sit. Don’t make more than one or two days ahead, though.
- Total Time: 30 minutes
- Yield: 12 egg halves 1x
- Category: Appetizer
- Cuisine: Asian/American
Ingredients
Scale
- 7 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1/2 to 2 1/2 teaspoons wasabi powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ground ginger
- 2 teaspoons rice vinegar or seasoned rice vinegar
- 3 to 4 drops Sriracha
- 1/4 teaspoon (heaped) salt
- chive or green onion for garnish
Instructions
Cut eggs in half and remove yolks to a sieve set over a bowl. Using a large spoon or spatula, rub and push the yolks through the sieve or alternatively, mash with a fork.
Add remaining ingredients to yolks, taste and adjust seasonings, and spoon or pipe into 12 of the egg halves. You will have two egg halves left over to use as you wish. Garnish as desired.