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Wasabi Deviled Eggs

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
18 servings
Snack Japanese
Wasabi Deviled Eggs
Ingredients
  • 9 large eggs
  • 2 tablespoons sesame seeds
  • 1/2 cup mayonnaise
  • 2 teaspoons soy sauce
  • 2 teaspoons wasabi paste
  • 2 teaspoons rice wine vinegar
  • 4 tablespoons panko bread crumbs
  • 2 tablespoons thinly sliced green onions
Instructions
1
Place eggs in a saucepan and cover them completely with water.
2
Bring the mixture to a rolling boil, then quickly transfer it to a low-heat state and allow the eggs to sit for 15 minutes.
3
Remove the eggs from the hot water, and then gently pour them under a stream of cold running water to cool down.
4
Next, crack the eggs open and peel off their shells.
5
In a dry skillet over medium heat, toast sesame seeds until they are lightly browned and fragrant.
6
Transfer the toasted sesame seeds to a plate lined with paper towels, allowing them to cool down.
7
Cut each egg in half lengthwise, and then place the egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar.
8
Process the mixture until it reaches a smooth consistency, then add bread crumbs and green onion to the yolk mixture.
9
Continue pulsing the mixture just enough to combine it evenly.
10
Arrange the egg white halves on a serving platter, and then spoon the yolk mixture into each white half.
11
Finally, sprinkle the toasted sesame seeds over the top of the egg whites to add a finishing touch.