Devilish Wasabi Eggs
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.
•12 eggs, hard-cooked and peeled
•1/4 cup low-fat mayonnaise
•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
•1 tsp horseradish
•1 tsp rice wine vinegar or apple cider vinegar
for garnish:
•red Cavi-Art vegetarian caviar substitute or red lumpfish caviar
•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.
PRINTABLE - DEVILISH WASABI EGGS.pdf
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