Wasabi Deviled Eggs with Roe and Crispy Nori Recipe
From:
Supper
, by
Mitch Prensky
Makes:
8 to 10 servings as an hors d'oeuvre
Deviled eggs mixed with Asian flavors for an exotic slant.
What to buy: Chinese mustard and nori (dried seaweed) can be found in the ethnic aisle of most grocery stores; they are also sold in Asian markets.
See more deviled egg recipes.
INSTRUCTIONS
- Hard-boil 12 eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites.
- Combine egg yolks, 6 tablespoons mayonnaise, 2 teaspoons Chinese mustard, 4 teaspoons wasabi paste, 2 teaspoons freshly squeezed lime juice, and 2 teaspoons chopped nori in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated.
- Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with deep-fried nori strips and uni (sea urchin), salmon, or tuna roe, or unagi (eel), or crab.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
These look delightful! I love new twists on this classic!
proper ingredient list please. This style is too mishmash, much like its been written down in a haste. Haste creates waste.