Saturday, September 8, 2012

Deviled Eggs (Wasabi flavored)

Deviled eggs have been an all-time favorite with hubby and me. We have savored the best deviled eggs at Dinosaur BBQ in Rochester, NY. I have never made deviled eggs at home - though always wanted to try em. Yesterday was the ideal day - baked a focaccia and was too bored to make anything great for dinner - so ended up whipping some deviled eggs - and it was some yumm and easy dinner :)
Traditionally - once the deviled eggs are stuffed - it is covered and is refrigerated for 24 hours to get that mayonnaise and other things to mix well. Here, we just made the mixture and added it to the egg whites and relished the dish.


8 hard boiled eggs, peeled and cut lengthwise
2 tablespoons mayonnaise
1/4 teaspoon grated wasabi (you can add more if you want it spicy - wasabi is very spicy)
1 celery stalk - chopped fine
2 spring onions - chopped fine
1/2 teaspoon sweet relish (optional)
pinch of salt
pinch of crushed black pepper
1 tablespoon tomato ketchup
chopped parsley for garnishing


Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, celery, wasabi, spring onion, relish, horseradish, tomato ketchup and salt & pepper and mix thoroughly. Fill the empty egg white shells with the mixture and garnish with shopped parsley
Cover lightly with plastic wrap and refrigerate for up to one day before serving - you can serve it right away too.

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