Servings:
Makes 16 Servings
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 1/2 teaspoon wasabi paste
- 2 teaspoon unseasoned rice-wine vinegar
- 2 teaspoon large scallions, minced (3 tablespoons)
Preparation
Baking Directions:
Prepare an ice-water bath.
Place eggs in a medium saucepan.
Add enough cold water to cover eggs by about 1 inch.
Bring to a boil.
Cover, and remove from heat.
Let stand 13 minutes.
Drain, and transfer eggs to ice-water bath until cold.
Peel eggs, and halve lengthwise.
Transfer yolks to a medium bowl, and mash with a fork until smooth.
Stir in mayonnaise, wasabi, vinegar, and scallions.
Season with salt.
Pipe or spoon filling into whites.
Garnish with pea shoots or sprouts.
Tips:
Wasabi comes in powder form, which you must mix with equal parts water, or already prepared in a tube.
Either will work in this recipe.
