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Wasabi Deviled Eggs with Pickled Ginger

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
50 min
SERVINGS
16 servings
Snack Asian
Wasabi Deviled Eggs with Pickled Ginger
Ingredients
  • 8 eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons minced green onions
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons wasabi paste
  • coarse salt
  • 1/2 cup fresh pea shoots, or as needed
  • 16 pickled ginger slices
Instructions
1
Begin by placing eggs into a saucepan, ensuring they are completely submerged in water. Next, bring the water to a rolling boil and then immediately remove the saucepan from the heat source. Allow the eggs to sit in the hot water for 15 minutes, allowing them to cook thoroughly.
2
After the eggs have finished cooking, carefully remove them from the hot water and transfer them to a sink filled with cold running water. This will help stop the cooking process and make the eggs easier to peel.
3
Once the eggs have cooled, gently peel off their shells. Cut each egg in half lengthwise to create two halves.
4
In a separate bowl, take the egg yolks and use a fork to mash them until they are smooth. Then, stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste until well combined. Finally, season the mixture with salt to taste.
5
Arrange the egg white halves on a serving platter, cut-sides facing upwards. Using a spoon, fill each egg white half with the yolk mixture.
6
To finish the dish, garnish each egg white half with a few pea shoots and a slice of pickled ginger.