Wasabi Deviled Egg Recipe

The creaminess and hint of heat is what makes this wasabi deviled egg recipe really stand out. It's a winner for family gatherings! And it only takes 20 minutes to make from start to finish!

📝 Ingredients

• 4 large eggs
• 2 tablespoons + 1 teaspoon mayonnaise
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon tobanjan
• 1/2 teaspoon wasabi paste
• 1/4 teaspoon salt
• 1 tablespoon scallions, minced

👨‍🍳 Instructions

1. 1Put the eggs in cold water and bring to a boil. When the water is boiling, turn the heat off and cover immediately.
2. 2Set the timer to 10 minutes and set aside. Drain the water and rinse the eggs in cold water. Drain again and peel the shells.
3. 3Cut the eggs in half, scoop out the yolks into a bowl and mash with a small fork until almost creamy.
4. 4Add the mayonnaise, rice vinegar, tobanjan, salt, wasabi paste, and chopped scallions. Mix well and spoon the mixture into a pastry cream bag or Ziploc bag.
5. 5Cut a small slit in one of the corners of the bag or the pastry bag, and gently squirt the mixture back into the egg whites. Serve.