Wasabi Devilled Eggs

Devilled eggs are a classic festive appetiser, and in this recipe, they get a hit of Japanese flavour, thanks to wasabi providing that ‘deviled’ taste.

Halal

Difficulty: Easy

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Steps: 1 steps
7 Ingredients

Difficulty: Easy
Steps: 1 steps
7 Ingredients

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Instructions

Make wasabi devilled eggs
- Boil the eggs in boiling water for 10 minutes, then leave to cool.
- When the eggs are cool, peel them carefully.
- Cut the eggs in half lengthwise, and scoop the hard-boiled egg yolks into a boil, setting the halved whites aside.
- Mix the egg yolks with the wasabi paste, rice vinegar and mayonnaise until smooth.
- Taste, and adjust the seasoning with salt and the other ingredients as needed.
- Scoop the egg yolk mixture into the halved egg whites, and top with shichimi togarashi, and fish roe, if using.