Uova alla diavola con wasabi

Ingredienti

• 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

Preparazione

1. 1

   Put the eggs in cold water and bring to a boil. When the water is boiling, turn the heat off and cover immediately.

2. 2

   Set 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. 3

   Cut the eggs in half, scoop out the yolks into a bowl and mash with a small fork until almost creamy.

4. 4

   Add 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. 5

   Cut 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.