Devilish Wasabi Eggs

 

Devilish Wasabi Eggs

by Anna Russell


These devilishly good deviled eggs are guaranteed to elevate your

Easter brunch or dinner to heavenly heights.


  1. 12 eggs, hard-cooked and peeled

  2. 1/4 cup low-fat mayonnaise

  3. 1/3 cup Stonewall Kitchen Wasabi Cream Sauce, WOW Wasabi Sauce, or alternately:                                                                         1/3 cup additional mayo mixed with 2-3 tsp wasabi powder

  4. 1 tsp horseradish

  5. 1 tsp rice wine vinegar or apple cider vinegar


  6. for garnish:

  7. red Cavi-Art vegetarian caviar substitute or red lumpfish caviar

  8. pickled ginger, sliced into thin strips


Slice hard-cooked eggs in half lengthwise and pop out yolks into a bowl.  This is a fun one for kids to help with.  Mash the yolks with a fork until smooth.  Add mayo, wasabi sauce, horseradish, and vinegar and mix until completely blended.  Spoon back into eggs, mounding over top.  Spoon a tad bit of Cavi-Art or caviar on top of each egg for colour contrast.  Arrange on a platter and serve a mound of pickled ginger in the centre with chopsticks for guests to use as a garnish.




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PRINTABLE - DEVILISH WASABI EGGS.pdf