Devilish Wasabi Eggs


These devilishly good deviled eggs are guaranteed to elevate your Easter brunch or dinner to heavenly heights. 

Serves 12 - 18

  • 12 eggs, hard-cooked and peeled 
  • ¼ cup low-fat mayonnaise 
  • ⅓ cup Stonewall Kitchen Wasabi Cream Sauce, alternately ⅓ cup mayo mixed with 2 tsp wasabi powder 
  • 1 tsp horseradish 
  • 1 tsp rice wine vinegar or apple cider vinegar 
  • 1 Tbsp Kelp Wasabi Caviar substitute
  • pickled ginger, sliced into thin strips, for garnish
Wasabi Kelp Caviar

Slice hard-cooked eggs in half lengthwise and pop out yolks into a bowl.  This is a fun one for kids to help with.  Mash the yolks with a fork until smooth.  Add mayo, wasabi cream sauce, horseradish, and vinegar; mix until completely blended.  Spoon back into eggs, mounding over top.  

Garnish each egg with two strips of pickled ginger and a ¼ teaspoon wasabi caviar.

Arrange on a platter and serve a mound of pickled ginger in the centre with chopsticks for guests to use as a garnish.

Read Chef Brian Henry's review of Kelp Caviar from the Peterborough Examiner. Check out more information and serving suggestions at Kelp Caviar.

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