The wasabi lends a spicy tingle to the creamy yolks and the scallions give it a complementary brightness. Easy to do for an upcoming party. Usually I double this recipe because they go so fast and it’s just as easy to make twice as many.
Ingredients
8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice-wine vinegar
2 large scallions, finely minced (3 tablespoons)
Kosher salt
1/3 cup mayonnaise
1 1/2 teaspoons wasabi paste
2 teaspoons unseasoned rice-wine vinegar
2 large scallions, finely minced (3 tablespoons)
Kosher salt
Directions
- Prepare a bowl with an ice-water bath and set aside. 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, keeping them in the water until cold.
- Peel eggs, and halve lengthwise. Transfer yolks to a mesh sieve. Over a bowl and using a spatula, press the yolks through the sieve making them light and fluffy. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt to taste. If you prefer spicier, simply stir in more wasabi paste to your preference. Pipe or spoon filling into whites.
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