Recipe by Chef Heidi Fink
Wasabi Deviled Eggs
- Prep time 10 mins
- Cook time 10 mins
- Ready in 20 mins
- Yield 16
A delicious twist on a classic, these Wasabi Deviled Eggs pack a lot of flavour into a small bite. They will be a hit at your next gathering or potluck!
- Place whole eggs (still in their shells) in a pot and cover with cold water by several centimeters. Bring to a rolling boil, reduce heat to a steady simmer and cook eggs for 8 to 10 minutes.
- Immediately remove from heat, drain, and run under cold running water until eggs are completely cold. Peel eggs and rinse.
- Cut eggs in half lengthwise. Scoop out yolks into a bowl. Reserve white. Into the yolks, add the mayo, wasabi, salt, sesame oil, and chili oil. Mash well with a fork and belnd until completely smooth.
- Scrape mixture into a zipperlock bag and cut off the tip. Use this as a piping bag to fill the hollows in the egg whites. Sprinkle with parsley, arrange deviled eggs on a platter, and serve.