Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

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

Robin Bashinsky
Recipe by Cooking Light April 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 12
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

90 calories; fat 6.2g; saturated fat 1.6g; sodium 138mg.
Advertisement
Advertisement