
Wasabi Deviled EggsRecipe by Chef Heidi Fink 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! Ingredients 8 large eggs 45 ml (3 Tb) real mayonnaise 5 to 10 ml (1 to 2 tsp) wasabi paste 1.5 ml (1/4 tsp) salt 1.5 ml (1/4 tsp) toasted sesame oil 1.5 ml (1/4 tsp) chili oil 15 ml (1 Tb) finely minced parsley Directions 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.

Wasabi Deviled EggsRecipe by Chef Heidi Fink

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!

Ingredients

8 large eggs
45 ml (3 Tb) real mayonnaise
5 to 10 ml (1 to 2 tsp) wasabi paste
1.5 ml (1/4 tsp) salt
1.5 ml (1/4 tsp) toasted sesame oil
1.5 ml (1/4 tsp) chili oil
15 ml (1 Tb) finely minced parsley

Directions

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.