Tired of boring deviled eggs that blend into the background of every potluck and party? Get ready to transform your appetizer game with these mind-blowing Ginger Wasabi Deviled Eggs that will make your taste buds dance and your guests' jaws drop! This Asian-inspired twist on a classic party favorite combines the zingy kick of wasabi, the warmth of ginger, and the creamy richness of traditional deviled eggs, creating a culinary experience that's anything but ordinary.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 12 servings
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp wasabi paste
- 1 tsp grated ginger
- 1 tsp soy sauce
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Begin by preparing the ingredients. Gather all the ingredients: 6 large eggs, 3 tablespoons of mayonnaise, 1 teaspoon of wasabi paste, 1 teaspoon of grated ginger, 1 teaspoon of soy sauce, salt, pepper, and chopped chives for garnish.
- Place the eggs in a single layer in a saucepan and cover them with cold water. Make sure there is about an inch of water above the eggs.
- Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, remove the saucepan from heat and cover it with a lid. Let the eggs sit in the hot water for 12 minutes.
- While the eggs are cooking, prepare a bowl of ice water. This will be used to cool the eggs quickly after cooking.
- After 12 minutes, transfer the eggs to the bowl of ice water using a slotted spoon. Let them cool for about 5 minutes to stop the cooking process.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the eggs under running water to help remove the shells easily.
- Carefully slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter.
- In the mixing bowl with the yolks, add 3 tablespoons of mayonnaise, 1 teaspoon of wasabi paste, 1 teaspoon of grated ginger, 1 teaspoon of soy sauce, and salt and pepper to taste.
- Using a fork, mash the yolks and mix all the ingredients together until smooth and creamy. Taste and adjust seasoning if necessary, adding more wasabi or soy sauce to suit your preference.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, heaping it slightly for a nice presentation.
- Finally, garnish the filled eggs with chopped chives for a pop of color and added flavor.
- Serve the Ginger Wasabi Deviled Eggs immediately, or refrigerate until ready to serve. Enjoy!
Tips
- Use fresh eggs that are a few days old for easier peeling
- Add wasabi paste gradually and taste as you go to control the heat level
- For a smoother filling, use a fine mesh strainer or piping bag when mixing yolks
- Chill the eggs for at least 30 minutes before serving to let flavors meld
- For extra presentation points, use a piping bag with a star tip to fill egg whites
- If you want a milder wasabi flavor, substitute some of the wasabi with Dijon mustard
- Fresh ginger will provide the best flavor - avoid using dried ginger powder
- Garnish just before serving to keep chives crisp and vibrant
Nutrition Facts
Calories: 90kcal
Carbohydrates: 1g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 185mg
