Japanese Deviled Eggs recipe

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Ingredients

9 eggs
2 tablespoons sesame seeds
½ cup mayonnaise
2 teaspoons soy sauce
2 teaspoons wasabi paste
2 teaspoons rice wine vinegar
2 tablespoons thinly sliced green onions
4 tablespoons panko bread crumbs

Nutrition Info

91.4 calories
carbohydrate: 2.1 g
cholesterol: 95.3 mg
fat: 7.9 g
fiber: 0.1 g
protein: 3.6 g
saturatedFat: 1.6 g
servingSize: -
sodium: 122.1 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan, cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Place sesame seeds in a dry skillet over medium heat, cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel.

  3. Cut each egg in half lengthwise, place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth, place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly.

  4. Arrange egg white halves on a serving platter, spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

Recipe Yield

18 deviled eggs

Recipe Note

Great twist on a old favorite.

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