Deviled Eggs

December 17, 2015
We're Wicked Fired Up About These Deviled Eggs | WGBH | Craving Boston
6 large eggs
1/3 cup mayonnaise
2 teaspoons wasabi powder
2 teaspoons yellow mustard
1 teaspoon hot sauce (optional)
1 teaspoon rice vinegar
  salt (to taste)
  pickled carrots for garnish (see recipe)
  wasabi or other microgreens for garnish (optional )
  paprika (for garnish)
  1. Place the eggs in a medium saucepan and pour in water until 1.5 inches of water cover the eggs. Bring the water to a boil and boil rapidly for exactly 1 minute. Cover and remove from heat. Allow to sit covered for 13 minutes.
  2. Fill a bowl with ice and water.  Drain the eggs and place them in the ice water to cool for 5 minutes.
  3. To peel, gently crack the egg on all sides.  Use your fingers to pick off the shell little by little. Rinse after peeling.
  4. Slice the eggs in half carefully so they don’t crack. Remove the yolks and place them in a medium mixing bowl. Mash the yolks with a fork until smooth. 
  5. Add the mayonnaise, wasabi powder, mustard, hot sauce, rice vinegar and salt to the bowl with the yolks. Mix well. Depending on your brand of wasabi powder and size of eggs, your mixture may be thick. If this is the case, you can use some more mayo or vinegar to thin it out. Be sure to taste as you go to maintain the flavor balance, but keep in mind the wasabi will get stronger as time goes by.
  6. Spoon your yolk mixture into a piping bag with a decorative tip. Line up the egg whites on a platter and pipe the wasabi mixture into the egg whites. If you do not have a piping bag, you can spoon the mixture into a zip lock bag and snip a small hole into the corner to pipe it into the egg whites.
  7. Garnish each egg with two pieces of pickled carrot, a few wasabi greens and a sprinkle of paprika. Refrigerate for a half hour before serving to allow the wasabi powder to wake up and activate in the mayonnaise mixture.