Wasabi Deviled Eggs
Easter is over and you have enough hard boiled eggs to shut down a chicken farm. The only reasonable thing left to do is make Deviled Eggs.
Where would we be without eggs? No omelets, no scrambled, none boiled or over-easy. No cakes, nor cookies, and definitely no meringue! Of course there are alternatives but it just is NOT the same. Easter is a time of discounted eggs and hard-boiled leftovers. Maybe you colored too many or maybe the kids decided that this month they don't eat eggs. Whatever the case, you most likely will have a couple outstanding eggs in your home after Easter so make them count!
Let's start with the basics. You can't really screw up a hard boiled egg. The worst that can happen is to under cook, which makes the egg slimy and undesirable. On the other hand, if you boil them too long they risk cracking. Either way, my boiling tips should help even the worst cook to 'get their deviled egg on'.
Boiling an Egg
In a large pot place cool water and gently add eggs. It's best to start with all ingredients at the same temperature. Pour 1 tablespoon vinegar and 1 teaspoon salt into water and heat entire pan to a boil. Let boil for one minute, cover, and reduce to a simmer. Let eggs cook for 10-12 minutes. Remove from heat entirely and let water cool naturally. Begin to remove each egg from water by rinsing under lukewarm water. When eggs are cool, gently tap egg shell on a hard surface, sink, or counter top until shell begins to crack and peel. Remove all egg shells. When eggs are fully peeled, rinse and place in refrigerator for at least 1 hour before preparing.
Wasabi Deviled Eggs8 Large Hard Boiled Eggs
1 Teaspoon Vinegar
1 Teaspoon Salt
2 Tablespoons Wasabi Mayonnaise
3 Tablespoons Real Mayonnaise
1 Tablespoon Yellow Mustard
1 ½ Teaspoons White Vinegar
½ Teaspoon Black Pepper
¼ Teaspoon Salt
½ Teaspoon Paprika to Garnish
Green Food Coloring if desired
Place each egg on a cutting board and slice directly down the center, long ways. Using a spoon, softly flex and remove each yolk and place into a mixing bowl. Add Wasabi mayonnaise, real mayonnaise and add yellow mustard. With a small masher or metal fork, begin to break apart egg yolks and mash until smooth. Add white vinegar and stir. Season with black pepper, salt and mix thoroughly. If desired, add green food coloring and blend until completely mixed. Place each sliced egg white into an egg platter or a plate. Using a piping bag, fill each egg white until no filling remains. Sprinkle a light dusting of paprika across eggs and serve immediately or place in a cool refrigerator to store.
(About 12 Servings)
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