Description
The creaminess and hint of heat is what makes this wasabi deviled egg recipe really stand out. It’s a winner for family gatherings! And it only takes 20 minutes to make from start to finish!
Ingredients
Scale
- 4 large eggs
- 2 tablespoons + 1 teaspoon mayonnaise
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon tobanjan
- 1/2 teaspoon wasabi paste
- 1/4 teaspoon salt
- 1 tablespoon scallions, minced
Instructions
- Put the eggs in cold water and bring to a boil. When the water is boiling, turn the heat off and cover immediately.
- Set the timer to 10 minutes and set aside. Drain the water and rinse the eggs in cold water. Drain again and peel the shells.
- Cut the eggs in half, scoop out the yolks into a bowl and mash with a small fork until almost creamy.
- Add the mayonnaise, rice vinegar, tobanjan, salt, wasabi paste, and chopped scallions. Mix well and spoon the mixture into a pastry cream bag or Ziploc bag.
- Cut a small slit in one of the corners of the bag or the pastry bag, and gently squirt the mixture back into the egg whites. Serve.
Notes
You can make these deviled eggs ahead of time. Store them in a container, cover with a lid or foil, and refrigerate for up to 2 days.
It should be noted that if the eggs are refrigerated for over 24 hours, the color will be affected and may not look as appetizing as when they were fresh. But the taste will remain the same.
Nutrition
- Serving Size: 1 serving
- Calories: 121
- Sugar: 0.6g
- Sodium: 286mg
- Fat: 9.9g
- Saturated Fat: 2.4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 6.4g
- Cholesterol: 188.9mg
