Deviled Eggs with a Zip
I came up with this recipe when I tired of the same old thing. My family really enjoys spicey foods and anything with an Asian twist, so this was an instant hit. My CA daughter's landlady loved them after not having deviled eggs since she was four years old.
- fresh eggs
- 1/3-1/2 c
- duke's mayonnaise, per 6 eggs
- wasabi paste to taste. ( it is better to have to add more than to get it too hot to begin with)
- salt and pepper to taste
How to Make Deviled Eggs with a Zip
- 1Start eggs off in a pan of cold water(enameled,glass, or steel) and bring them to a slow boil. Cover and turn off the heat.
- 2At the end of the cooking time, pour hot water off the eggs and refill the pan several times with cold water to cool the eggs quickly
- 3Crack the eggshells and return the cracked eggs to the cool water for 5-7 minutes. Peel the eggs and place them on a plate.
- 4Peel eggs and put them on a plate. Once they have all been peeled, cut the hardboiled eggs in half, Cut the hardboiled eggs lengthwise. Place the yolks in a separate bowl, and arrange the empty halves on your deviled-egg plate.
- 5Mash the yolks with a fork, leaving no large lumps.
Add mayonnaise, wasabi, and salt and pepper. Mix well.
- 6Fill egg-white halves with at least a teaspoon of yolk mixture each. Cover and refrigerate for about an hour or serve them right a way. Enjoy!
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