Wasabi Deviled Eggs with Roe and Crispy Nori Recipe
Mitch Prensky, chef-owner at Supper in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with lime juice, mayonnaise, Chinese mustard, and wasabi, then scooped into the hard-boiled egg whites and topped with deep-fried nori strips and fish roe, for an Asian-inspired riff on deviled eggs.
What to buy: Chinese mustard, wasabi paste, nori (dried seaweed), roe, and unagi can be found in Asian markets.
To see more of Prensky’s deviled egg recipes, check out this story.
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Chinese mustard
- 4 teaspoons wasabi paste
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons chopped nori
- Kosher salt
- Freshly ground black pepper
- Deep-fried nori strips, for garnish (optional)
- Uni (sea urchin), salmon, or tuna roe; or unagi (eel); or crab, for garnish (optional)
- Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
- Combine the egg yolks, mayonnaise, Chinese mustard, wasabi paste, lime juice, and nori in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
- Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with deep-fried nori strips and roe, or unagi, or crab.