The perfect deviled eggs with a wasabi kick and a whole lot of flavor, these Wasabi Soy Deviled Eggs taste like the perfect deviled egg/sushi mash up!
I’ve been on a deviled egg kick lately! Maybe it’s because it took me so many years to actually get on the deviled egg bandwagon, or maybe it’s because I just love that I can make them as an appetizer and then chop them up and turn them into an egg salad sandwich. Not that there are actually any leftover but, ya know, in theory.
I know this sounds like a strange combination, and trust me…it could be. It took me a little while to get the proportions right. First I used no mayo and they were runny and super egg-y tasting, so I went back to the drawing board and found just the right amount off mayo, Greek yogurt, soy sauce and wasabi for the perfect bite that melds the two worlds together like a dream.
This quick and easy bite is sure to be a winner at your next get together!
Prep time:
Total time:
Serves: 2 dozen
- 12 hard boiled eggs (I used Eggland's Best)
- 6 tablespoons plain Greek yogurt (I used nonfat)
- 2-3 tablespoons light olive oil mayo
- 1½ teaspoons wasabi
- 2 tablespoons soy sauce (regular or gluten-free) or coconut aminos
- Red pepper flakes for topping
- Slice hardboiled eggs length-wise. Remove yolks and transfer to food processor or mixer. Add Greek yogurt, mayo and wasabi. Process/mix until smooth. Slowly mix in soy sauce watching the texture to make sure it does not get too thin.
- Transfer to a piping bag--if you don't have one, you can use a ziplock back and cut off the tip, or just spoon filling in--and pipe filling into empty egg whites. Top with a tiny pinch of red pepper flake. Serve immediately. Leftovers can be stored in the refrigerator in an airtight container for 3-5 days.
This post is sponsored by FitFluential on behalf of Eggland’s Best.
The post Wasabi Soy Deviled Eggs appeared first on Ari's Menu.