Wasabi Deviled Eggs

Published in Recipes

In May of 2009, Hapa Kitchen did a dinner on the Queens County Farm Museum property. While it was meant to be a lamb-centric dinner, the farm had amazing eggs that we just had to find a place for on the menu, and so we tested three recipes: Curry, Wasabi and Five-spice. Somehow Thai Green Curry Deviled Eggs got on the menu, but Wasabi was my favorite and I ended up serving them later in the year for Thanksgiving in Tokyo.

Ingredients

Eggs
Kewpie Mayonnaise
Rice Vinegar
Wasabi (in the tube)
Salt
Pepper
Sansho
Nori

Directions

Put your eggs in a pot with a lid and cover with water. Boil. Put on the lid and turn off the heat. Set a timer for 12 minutes. Or your iPhone. Or the microwave. But use something. That green/gray crap is ferrous sulfide from overcooking. Cool the eggs in an ice bath. Hint: Roll the eggs on the countertop before putting into the ice bath. This will help with peeling. NOTE: Fresh eggs suck to peel. Really, really suck.
After the eggs are peeled, use a clean knife and a clean towel (to keep cleaning the knife with) to slice all the eggs in half.
Squeeze the yolks into a bowl. Mix with the Kewpie, rice vinegar and wasabi. Season with salt and pepper.
Pipe the mixture back into the eggs halves. Sprinkle the Sansho on top. Garnish with a little nori. If you want to be lazy, you can buy the Furikake with sancho, nori and sesame seeds pre-mixed.

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