Deviled eggs, those hard-boiled, peeled, halved, then stuffed appetizers popular for Summer events and gatherings are something I look forward to eating from Easter to Labor Day. If they are being served, I am lining up for them! Classic versions are wonderful, but I also like to experiment with the filling and finding new versions to enjoy. I’ve eaten them for a long time, but never understood why they were called “deviled” eggs. Until now.
In culinary terms, to devil means to combine a food with hot or spicy seasonings. A deviled food, therefore, is a highly seasoned dish. Stuffed or dressed eggs (other terms for deviled eggs) definitely fall into this category with spices and condiments like mayo, mustard, relish, salt, pepper, and paprika usually added.
The variation we are making for get togethers this year takes the classical version to the spicy side with the addition of wasabi, that pungent sushi condiment made from horseradish and mustard. (True wasabi is made from the rhizomes of the Japanese horseradish plant and is very expensive and hard to get outside of Japan. Most of what is available commercially to us is made from western horseradish plants with some additional ingredients.) Wasabi adds a deep, aromatic flavor to foods that is felt more in the nose than the spicy heat of peppers, which is felt more on the tongue. And it makes an incredible addition to these deviled eggs!
Wasabi Deviled Eggs
Wasabi Deviled Eggs (adapted from allrecipes.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Cook Time: 20 minutes, Makes: 18 servings
Ingredients:
- 9 eggs
- 2 teaspoons sesame seeds, divided
- 1/2 cup mayonnaise
- 2 teaspoons soy sauce
- 2 teaspoons wasabi paste
- 2 teaspoons rice wine vinegar
- 2 tablespoons thinly sliced green onions, divided
- 3 tablespoons panko bread crumbs
Directions:
Place eggs in a saucepan and cover them with water. Bring them to a boil, then remove the pot from the heat, and let the eggs stand in the hot water for 15 minutes. Remove the eggs from the hot water and cool them under cold running water. When they are cool enough to handle, peel the eggs.
Cook the eggs.
Place the sesame seeds in a dry skillet over medium heat and cook them, stirring, until they are lightly browned, about 3 minutes. Remove the sesame seeds from the pan and allow them to cool.
Toast the sesame seeds.
Cut each egg in half lengthwise and scoop out the yolks.
Prep the green onions and remove the yolks from the cooked eggs.
Place the yolks into the bowl of a food processor with the mayonnaise, soy sauce, wasabi paste, rice vinegar, and bread crumbs. Add 1 teaspoon of the toasted sesame seeds and 1 tablespoon of the green onions to the bowl. Pulse the mixture until it is evenly mixed.
Combine the filling ingredients in the bowl of a food processor.
The mixture will be thicker than a basic filling.
Arrange the egg white halves on a serving platter and spoon the yolk mixture into them.
Add the filling to the egg whites.
Sprinkle the eggs with the remaining teaspoon of toasted sesame seeds and tablespoon of green onions. Refrigerate until served and any leftovers.
These have a kick to them!
Wasabi & deviled eggs are wonderful together! ~Linda
Wasabi Deviled Eggs (adapted from allrecipes.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Cook Time: 20 minutes, Makes: 18 servings
Ingredients:
- 9 eggs
- 2 teaspoons sesame seeds, divided
- 1/2 cup mayonnaise
- 2 teaspoons soy sauce
- 2 teaspoons wasabi paste
- 2 teaspoons rice wine vinegar
- 2 tablespoons thinly sliced green onions, divided
- 3 tablespoons panko bread crumbs
Directions:
Place eggs in a saucepan and cover them with water. Bring them to a boil, then remove the pot from the heat, and let the eggs stand in the hot water for 15 minutes. Remove the eggs from the hot water and cool them under cold running water. When they are cool enough to handle, peel the eggs.
Place the sesame seeds in a dry skillet over medium heat and cook them, stirring, until they are lightly browned, about 3 minutes. Remove the sesame seeds from the pan and allow them to cool on a plate lined with a paper towel.
Cut each egg in half lengthwise and scoop out the yolks. Place the yolks into the bowl of a food processor with the mayonnaise, soy sauce, wasabi paste, rice vinegar, and bread crumbs. Add 1 teaspoon of the toasted sesame seeds and 1 tablespoon of the green onions to the bowl. Pulse the mixture until it is evenly mixed.
Arrange the egg white halves on a serving platter and spoon the yolk mixture into them. Sprinkle the eggs with the remaining teaspoon of toasted sesame seeds and tablespoon of green onions. Refrigerate until served and any leftovers.