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Photo: Randy Mayor; Styling: Lindsey Lower  

Wasabi-Ginger Deviled Eggs

The Japanese influence of wasabi meets coarsely ground Korean chile for these Wasabi-Ginger Deviled Eggs that pack some heat.

Cooking Light APRIL 2014

  • Yield: Serves 12

Ingredients

  • 1 dozen eggs
  • 1/4 cup canola mayonnaise
  • 2 tablespoons chopped cilantro
  • 4 teaspoons grated peeled fresh ginger
  • 4 teaspoons wasabi paste
  • 4 teaspoons lime juice
  • 1/4 sheet nori, cut into slivers
  • 1/8 teaspoon coarsely ground Korean chile (gochugaru) or black sesame seeds

Preparation

Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir mayonnaise, cilantro, ginger, wasabi paste, and lime juice into yolks. Divide among whites; top with nori and ground chile or black sesame seeds.

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Sodium: 138mg
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Wasabi-Ginger Deviled Eggs recipe

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