These are no ordinary deviled eggs: Soy & Wasabi Deviled Eggs
/Never let it be said that I don't love the classics. Deviled eggs are one of my all time favorite things. There is no other preparation of eggs that somehow tricks you into downing a half a dozen eggs without even realizing how much you've eaten. There are reason why some recipes become classics that keep appearing year after year - because they are that good. I love them so much - when I was pregnant a friend used to make a batch of them for me and just hand me the container every time she would see me. When you're pregnant with twins you don't even have to share!
I love the original way to make them - when I am making classic deviled eggs I keep them very simple - a little salt and pepper, a bit of mustard, and my secret ingredient (which also makes amazing potato salad) is a little splash of the juice out of a jar of dill pickles. No pickles in the eggs! Just the juice. Try it, trust me.
But every now and then, I like to shake things up a bit. My deviled eggs made with soy sauce marinated eggs and wasabi mayo definitely fill that bill. I made a batch of these with leftover Easter eggs last year and they were a huge hit, so they are definitely on the menu for this year. This is a great way to use up those eggs in a way that you won't get tired of. They are far from ordinary.
But they are certainly not just for Easter - these are a great way to please a crowd any time of year. They are easy to make and one of those little appetizers that will really impress, but you'll know that they were actually quite simple.
This recipe does require a little bit of advance preparation - marinating the eggs in soy sauce ahead of time. I've got a whole recipe just for that. But don't worry, it's super quick and easy. And you'll also need to either make or acquire some wasabi mayonnaise. Once you have those two pieces - then these come together in no time.
Wasabi + Soy Sauce Deviled Eggs
Ingredients:
1 Dozen soy sauce marinated eggs
1/2 cup wasabi mayonnaise
1/8 teaspoon salt
Hot sauce - to taste (Sriracha, or whatever you like)
You can read my quick version of wasabi mayo here, or you certainly can use a store-bought one.
Directions:
As you would with any other deviled egg recipe - carefully slice your cooked and marinated eggs lengthwise and pop out the yolks. Put the yolks in a bowl and set the halved whites aside.
With a fork, mash the yolks a little and then add in the wasabi mayonnaise and salt and mix well. Then just carefully spoon the mixture back into your halved eggs, distributing evenly across all of them. I always inevitably break at least one the yolks, but that just means that I get a snack.
Top with a dot of your favorite hot sauce - Sriracha or other Asian style hot sauce goes well with the soy and wasabi flavors here.
