Wasabi Deviled Eggs with Roe and Crispy Nori Recipe
Adapted from Mitch Prensky
Makes:8 to 10 servings as an appetizer
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.
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.