Wasabi Devilled Eggs
Author: Chompchomp
Recipe type: Finger Food
Prep time:
Total time:
Serves: 6-8
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise
- 1½ teaspoons gluten free wasabi paste
- 2 teaspoons unseasoned rice-wine vinegar
- 2 large scallions (3 tablespoons), minced (I OMITTED THIS INGREDIENT TO MAKE IT FRUCTOSE FRIENDLY)
- Coarse salt
- Pea shoots or sprouts, for garnish
Instructions
- 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.
Recipe with much thanks from www.marthastewart.com/food
These are so cute and just perfect for appetizers or to share with friends