Wasabi and Sesame Deviled Eggs

Wasabi and Sesame Deviled Eggs
Levi Brown
Give the classic a spicy Japanese twist by mixing in fiery wasabi paste and garnishing with black sesame seeds.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
35
minutes

Ingredients

6
large eggs
1/4
cup
mayonnaise
1 to 2
teaspoons
wasabi paste
1
teaspoon
fresh lemon juice
1
teaspoon
Dijon mustard
kosher salt and black pepper
1
teaspoon
black sesame seeds

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, wasabi paste, lemon juice, mustard, and ¼ teaspoon each salt and pepper.
  3. Spoon the yolk mixture into the egg whites. Sprinkle with the sesame seeds.

 

Dawn Perry
May 2012

Nutritional Information

  • Per Serving
  • Calories 151
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 215 mg
  • Sodium 230 mg
  • Protein 6 g
  • Carbohydrate 1 g
  • Sugar 1 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 27 mg
What does this mean? See Nutrition 101.