Best 3 Japanese Wasabi Deviled Eggs Recipes
**Japanese Wasabi Deviled Eggs: A Unique and Flavorful Appetizer**
Looking for a unique and delicious appetizer to impress your friends and family? Look no further than Japanese wasabi deviled eggs! These delightful treats combine the classic flavors of deviled eggs with a touch of Japanese flair, resulting in a truly unforgettable culinary experience. With just a few simple ingredients and a few easy steps, you can create these beautiful and tasty appetizers that are perfect for any occasion.
This article features two distinct recipes for Japanese wasabi deviled eggs, each offering a slightly different take on this classic dish. The first recipe incorporates fresh wasabi paste into the filling, resulting in a slightly spicy kick that perfectly complements the richness of the eggs. The second recipe uses a combination of wasabi powder and mayonnaise, creating a milder flavor profile that is still full of umami.
Both recipes provide detailed instructions on how to hard-boil the eggs, remove the yolks, and create a smooth and flavorful filling. They also include tips for garnishing the eggs with additional ingredients such as tobiko (flying fish roe), shiso leaves, and nori strips, adding an extra layer of texture and flavor to the dish.
Whether you prefer a spicy or mild flavor profile, these Japanese wasabi deviled eggs are sure to tantalize your taste buds. So, gather your ingredients, put on your apron, and let's embark on this culinary journey together!
JAPANESE DEVILED EGGS
Great twist on a old favorite.
Provided by Mya
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 55m
Yield 18
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.
- Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.
- Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 2.1 g, Cholesterol 95.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 122.1 mg, Sugar 0.3 g
FURIKAKE DEVILLED EGGS
Try furikake - a Japanese seasoning - in this easy retro canapé with a hint of wasabi and pickled ginger. The seasoning is traditionally sprinkled on rice
Provided by Good Food team
Categories Buffet, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Bring a large pan of water to a simmer, then gently lower in the eggs. Simmer for 10 mins, then transfer to a bowl of iced water to cool. Meanwhile, finely slice the spring onions into long, thin strands, and add these to the ice water with the eggs. They will spiral and curl up in the cold.
- Peel the eggs and cut them in half lengthways. Using a teaspoon, scoop the egg yolks into a bowl, and add the mayo, wasabi, sesame oil, vinegar from the ginger and some salt and pepper, and mash with a fork until smooth. For a smoother texture, blend using a stick blender until you get a pipeable mixture.
- Put the furikake on a small plate and dip the egg halves, rounded-side down, into the seasoning so some sticks to the white of the egg. Pipe or spoon the egg yolk mix into the middles, then top with the pickled ginger. Pat the spring onion dry with kitchen paper, then use to decorate the eggs along with a pinch more furikake.
Nutrition Facts : Calories 103 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 6 grams protein, Sodium 0.2 milligram of sodium
WASABI DEVILED EGGS
The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
- Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.
Tips:
- For a smoother filling, blend the yolks and mayonnaise in a food processor or with an immersion blender.
- To easily remove the yolks, cut the eggs in half lengthwise and scoop them out with a spoon.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the filling into the egg whites.
- Garnish the deviled eggs with a sprinkle of paprika, chopped chives, or grated wasabi for a pop of color and flavor.
- For a spicier filling, add more wasabi paste to taste.
- If you're making the deviled eggs ahead of time, store them covered in the refrigerator for up to 3 days.
Conclusion:
These Japanese Wasabi Deviled Eggs are a fun and easy appetizer that is perfect for any occasion. They're creamy, spicy, and bursting with flavor. With just a few simple ingredients, you can create a delicious and impressive dish that will wow your guests. So next time you're looking for a new and exciting appetizer to try, give these Japanese Wasabi Deviled Eggs a try. You won't be disappointed!
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