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Mild Wasabi Deviled Eggs


 

What's a party without some classic homemade deviled eggs? We've got something even better, deviled eggs made with our Wasabi Dip! Hot? No... all the flavor of wasabi, but not the heat! 

Easy to make, just need the added step of making the wasabi dip ahead of schedule...  Here are the ingredients needed:

 1 dozen eggs                                                           

2 cups Wasabi Dip                                                   

2 tsp yellow mustard                                               

1/4 tsp salt                                                               

Smoked paprika for garnish

Before you boil your eggs you will need to make the Wasabi Dip first. Mix 1 packet of our Wasabi Spice Blend with 1 cup sour cream, 1/2 cup mayo and 1 tbsp. lemon juice. Thoroughly mix all the ingredients in a bowl and allow to refrigerate for 2-3 hours.

Place the eggs in a single layer in a saucepan and cover with water with about an inch or an inch and a half over the top of the eggs.  Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. 

Want the eggs to peel perfectly? All you need to do is peel your boiled eggs under cold water and carefully dry with paper towels.  Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork then add yellow mustard, salt, and the pre-made wasabi dip and mix well. Then fill your egg whites with a heaping spoonful of your yolk mixture, [pro tip:  use a pastry bag, or a zip top bag with the tip cut - and pipe the mixture into the egg...] sprinkle the tops with paprika and enjoy!                                                                                                                                                                                 


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